Smothered Pork Chops

We are still trying to use up the pork chops from my grandparents from Christmas. I saw this recipe and wanted to try them this way, it's a little different from what we normally use :) I saw this recipe on Angie's Simple Cooking.

We really enjoyed the recipe, I would double the sauce next time because we are gravy people and this didn't make enough, so next time I would double. YUM!

Smothered Pork Chops (From: Food Network)
  • 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
  • 1/4 cup olive oil1 cup chicken broth
  • 1/2 cup buttermilk
  • Chopped fresh flat-leaf parsley, for garnish

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.


Elizabeth said...

You have an award!

Better Than Paula said...

These look great - I do the same thing with pork cubed steak and my family loves them - I am with you - I always have to double graby recipes!