SOUTHERN STYLE SMOTHERED PORK CHOPS WITH BUTTERMILK GRAVY- DEE DEE'S

Southern Style Smothered Pork Chops with Buttermilk Gravy- Dee Dee's image

Provided by Diane Atherton

Time 10m

Number Of Ingredients 12

1 c all purpose flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp salt
1 tsp cayenne pepper
1/2 tsp pepper, freshly ground
4 pork chops, 3/4-inch thick, bone in
1/4 c olive oil
1 c chicken broth
1/2 c buttermilk
chopped fresh flat-leaf parsley, for garnish
chopped fresh green onion, for garnish

Steps:

1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. RESERVE THE LEFTOVER SEASONED FLOUR MIXTURE FOR THE GRAVY.
2. Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. I usee an iron skillet, it's heavy and you can count on an even heat. I'm pretty sure it's a southern thang as well.
3. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 to 4 minutes on each side until golden brown.
4. Remove the pork chops from the pan and add a little sprinkle of seasoned flour (about 2 spoonfulls) to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper; garnish with chopped parsley and/or chopped green onions before serving.