Smothered Pork Chops

We've enjoyed this Food Network recipe twice in the last few weeks.  All of my kids like these pork chops, which is unusual, and the adults quite like them too.  I love the gravy, which is just chicken broth and buttermilk thickened with flour.  The breaded pork and rich gravy combo remind me of hearty German food, like these Schnitzels.  We enjoyed this dish with slow cooker mashed potatoes, but I'm sure they would be just as delicious with Spaetzel- homemade German noodles. 

The first time, I used bone-in pork chops, like the recipe states.  The second time, I used boneless.  We all prefer boneless; I'm not sure of any benefits of using the bone-in ones, except maybe they are cheaper.  The pictures are of the bone-in pork chops. 

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.

2.  Heat a large saute pan or cast iron skillet over medium heat and coat with 1 tablespoon of the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.  (May need to add more oil during cooking.) 

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! 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **