- 4 bone-in center-cut pork chops (about 1 inch thick)
- Kosher salt
- 1/2 teaspoon Cajun seasoning
- 3/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large onion, sliced 1/4 inch thick
- 1 tablespoon fresh thyme, chopped
- 1 1/2 cups low-sodium chicken broth
- 2/3 cup buttermilk
- Store-bought biscuits, for serving (optional)
Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour.
Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate.
Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes.
Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes. Serve with biscuits.
Per serving: Calories 417; Fat 27 g (Saturated 9 g); Cholesterol 104 mg; Sodium 468 mg; Carbohydrate 12 g; Fiber 1 g; Protein 30 g
Photograph by Antonis Achilleos