These tender chops are coated in a seasoned flour mix, pan-fried until golden, and then simmered in a creamy buttermilk gravy. These Smothered Pork Chops are anything but dry. They are succulent and delicious!
There’s something about a perfectly fried pork chop that just feels right. Growing up, it was one of those meals that made its way to the table often, and I didn’t eat a dang bite of it! I hated meat growing up. I chewed it until it I sucked all the juice out and it was no better then shoe leather.
Aaahhhh … memories.
Well, fast forward and now my adult taste buds have grown in and I actually like pork chops, but man are they tricky sometimes. I have a little more empathy for my mom now. This recipe is simple—all real ingredients, and NO CANNED SOUPS. It’s all about that golden, crispy crust while keeping the moisture in the meat. It has a slightly tangy buttermilk gravy to pour over the top.
Trust me, it’s a winner.
Ingredients:
- Pork chops – main protein source
- Unbleached flour – used for dredging the pork chops and thickening the gravy
- Seasonings: Onion powder, garlic powder, cayenne pepper, sea salt, freshly ground black pepper
- Olive oil & Butter – for cooking the pork chops & adding richness to the gravy.
- Chicken broth – forms the base of the gravy
- Buttermilk – used in the gravy for creaminess and tanginess
Once you’ve got your pork chops seasoned and coated, it’s all about getting that perfect sear in the pan. I like to use a mix of olive oil and butter because the butter adds a nice richness while the olive oil keeps it from burning. After frying, the drippings left in the pan are the base for the buttermilk gravy. It’s a simple, straightforward process, but the result is just so satisfying.
When everything’s done, you’ve got juicy, crispy pork chops with a creamy gravy that’s good enough to eat by the spoonful.
what to serve with this:
- Mashed Potatoes: Creamy mashed potatoes are the perfect classic side, soaking up all that delicious buttermilk gravy for a comforting bite every time.
- Rice Pilaf: For a lighter alternative, try a flavorful rice pilaf that complements the pork chops without overshadowing them.
- Not Your Mama’s Green Beans: My mom’s favorite, these green beans have a little extra flair with some balsamic added and feta cheese and pecans – they are amazing!
CRISPY PORK CHOPS WITH BUTTERMILK GRAVY RECIPE
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Crispy Pork Chops with Buttermilk Gravy
Description
Smothered Pork Chops made from all scratch ingredients, no canned soups or packaged onion mixes, in a scrumptious buttermilk gravy.
Ingredients
- 4 Pork Chops, ¾-inch thick, bone-in
- ½ Cup Unbleached Flour (I use Bob Mills)
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Sea Salt
- ½ teaspoon Freshly Ground Black Pepper
- ¼ Cup Olive Oil + 1 Tbsp. Butter for frying
- 2 Tbsp Butter
- 1 Cup Chicken Broth
- ½ Cup Buttermilk
- Chopped fresh flat-leaf parsley, for garnish
EQUIPMENT I USED:
Instructions
- Pat the pork chops dry with paper towels to remove any moisture. Lightly sprinkle them all over with salt and pepper.
- In a shallow dish, mix together flour with spices. Coat pork chops in the seasoned flour, shaking off excess. Reserve 2 tablespoons seasoned flour.
- In a large, heavy skillet over medium heat, heat oil until shimmering, add the butter. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate.
- Add the butter and let melt, then sprinkle in reserved flour and whisk until there are no lumps. Cook until flour is no longer raw, about a minute.
- Stir in chicken broth and buttermilk and bring to a simmer, until sauce begins to thicken, about 4-5 minutes.
- Return pork chops to skillet, covering them with the gravy, and cook until pork is cooked through, about 5-10 minutes more.
WHAT TO SERVE WITH THIS:
I tried this and it was great. My husband loved it.
I’m so glad you tried this Tammy! I think it’s the only pork chop recipe we make around here.
Made these last night and it was delish!!
thank you Mary S. 😀