Smothered Pork Chops
adapted from Food Network
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne (or Aleppo chili powder, smoked paprika, etc)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3-4 pork chops, 3/4-inch thick, bone-in or boneless
2 Tablespoons olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
1. Place the flour in a shallow platter or bowl and mix in the onion powder, garlic powder, cayenne, salt, and pepper; whisk with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then press them into the seasoned flour on both sides; shaking off the excess.
3. Remove the pork chops from the pan and add a little sprinkle of seasoned flour (1-2 tabelspoons) to the pan drippings. If no oil is left, add a bit more first. Mix the flour into the fat to dissolve and then pour in the chicken broth in while whisking. Let the liquid cook down for 5 minutes to reduce and thicken slightly, stirring often.
4. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Buttermilk may curdle and separate; may whisk in more seasoned flour to thicken gravy. Simmer for 5-10 minutes until the pork is cooked through. (Mine took way longer than this; test with a meat thermometer! If too much liquid evaporates, add more chicken broth if needed and thicken again with flour.) Season with salt and pepper and garnish with chopped parsley before serving. Wonderful with mashed potatoes!
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