Smothered Pork Chops made from all scratch ingredients, no canned soups or packaged onion mixes, in a scrumptious buttermilk gravy.
- 4 Pork Chops, 3/4-inch thick, bone-in
- 1/2 Cup Unbleached Flour (I use Bob Mills)
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Sea Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/4 Cup Olive Oil
- 2 Tbsp Butter
- 1 Cup Chicken Broth
- 1/2 Cup Buttermilk
- Chopped fresh flat-leaf parsley, for garnish
- 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. 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.