4 bone-in pork chops, about 1 inch thick
Salt and pepper, to taste
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 cup vegetable oil
1 large onion, thinly sliced
2 cups chicken broth
1/2 cup buttermilk
2 tablespoons unsalted butter
Fresh parsley, chopped, for garnish
Directions
Season the pork chops with salt and pepper on both sides.
In a shallow dish, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper.
Dredge each pork chop in the flour mixture, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the pork chops to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chops from the skillet and set aside.
In the same skillet, add the sliced onion and cook until softened, about 5 minutes.
Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to low and stir in the buttermilk and butter, cooking until the sauce is slightly thickened.
Return the pork chops to the skillet, spooning the sauce over them.
Cover the skillet and simmer for 20-25 minutes, or until the pork chops are tender and cooked through.
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Garnish with fresh parsley before serving.
Variations & Tips
For a spicier kick, increase the cayenne pepper or add a dash of hot sauce to the gravy. If you prefer a creamier sauce, substitute the buttermilk with heavy cream. For a lighter version, you can use boneless pork chops and reduce the oil used for frying. Additionally, you can add mushrooms to the onion mixture for an earthy flavor.
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