Smothered Pork Chops

Did you enter my giveaway?

Did you vote for me?
I'm like a thousand votes behind and I need your vote!

OK. Good!
In other news, today is my surgery day and the hospital just called. My surgeon had an emergency surgery and that bumped mine back an hour. It's not till 2:15.
And I can't eat anything.

So I figure I'll give you my last pork dinner.
It's a keeper! And a great way to use up buttermilk.

I grew up in a pretty much pork free home. Oh sure, we had some bacon and sausage, but there were no tender chops or succulent tenderloins ever cooked in my mom's house. We ate beef.

My dad grew up eating mutton (which is old sheep, not pork)
and that ruined him for life. No sheep, No pork! No chops of any kind!
I didn't know what a pork chop tasted like till I was about 12 years old.

We had taken a trip to S. Dakota and I was at my uncles. I don't remember why I was there, or where my parents were, but I remember he was frying up some pork chops and
my love affair began.


The Hubby cringes when I pull out the pork chops.
I don't care, I love pork. So I got him real good with these chops!

He liked them!!!

And I'm making them again, real soon.


Enjoy!

Smothered Pork Chops
By Tyler Florence

Ingredients
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in (I used boneless, but next time will use bone in)
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Directions
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.

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. 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 a 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 and garnish with chopped parsley before serving.

Rated: 5 stars out of 5