Smothered Pork Chops
Pork chops... what to do with pork chops... I swear this is my dilemma every single time we pull a package out from the freezer and decide that's what we're having for dinner. I am sure it is because I am obsessed with never cooking the same thing twice, and because of all the recipe "flops" I've had, I have several memories of overly dry or weirdly (or under) seasoned pork chops that just didn't work for me.
This recipe, thankfully, was not a "flop". It was very well, and happily, received by all who enjoyed it at the dinner table. The pork chops were tender, flavorful, and the gravy was delicious and worked perfectly with the mashed potatoes as well.
Smothered Pork Chops from My Biscuits are Burning
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1/2 teaspoon cayenne pepper (more to taste)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne pepper, salt, and pepper; mix with a fork until evenly combined. Dredge the pork chops in the seasoned flour; shaking off the excess. Set on a plate until ready to cook.
- Heat a large saute pan or cast iron skillet over medium heat and coat with 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.
- Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Whisk the flour into the oil and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes, or until the pork is cooked through. Season with salt and pepper to taste, if desired.