Smothered Pork Chops

Total Time:
31 min
Prep:
15 min
Cook:
16 min

Yield:
4 servings
Level:
Easy

Ingredients
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.


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Pairs Well With
Pinot Noir

Delicate, floral red wine

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4.6 743
I give this a 3 more because of my doing, not the recipe.  I will try again, and hope to change it to a 5, as I know the recipe has the potential.  I had trouble getting the gravy to thicken, next time I will reduce the broth longer and add more of the seasoned flour.  I would have like the pork to be more tender, next time I will try bone in pork chops and let them simmer in the gravy for a bit longer. item not reviewed by moderator and published
Made this several times and forgot to write a comment. It's easy, quick, and so delicious! Even my picky 2 years old son loved it. I used 1/4 cup of flour and 1 tsp of each spices (except cayenne) for two pork chops. I also seasoned the pork chops before I drench into the seasoned  flour and cook a little bit longer. I don't even need to season it after cooking.  item not reviewed by moderator and published
Bland and boring. item not reviewed by moderator and published
Easy and delicious. item not reviewed by moderator and published
Very delish...however, the recipe calls for too much flour...a lot of waste. item not reviewed by moderator and published
just made this for dinner tonight. Really good. Chops came out moinst and tender although I did have to cook them longer than the 5 minutes because they were thick. Gravy was tasty. Definitely will make this again.  item not reviewed by moderator and published
Really yummy! Chops turned out so tender. They were thick. Only changed a few tthings. Cooked a bit longer to be sure they were cooked through. Did not have buttermilk, so used 1/2 and 1/2, T butter and T sour cream. Also have to be medically gluten free so used cornstarch instead of flour. Served with sides of homemade applesauce, roasted Brussels sprouts and mushroom/leek casserole. Great dinner with Pinot Noir. item not reviewed by moderator and published
I made these according to the recipe (except the amount of time for cooking) and they were delicious. They were not over spiced and tasted like , yeah, pork chops. Easy and the gravy was great. The only thing I feel needed to be changed is the amount of time to cook the chops so they will be tender. It would also depend on how thick the chops are. Mine were about 3/4 inch thick, but I feel more comfortable cooking pork a bit on the well side. For those who did not like the recipe, remember sometimes it's the quality of the meat. I will always cook my chop like this. Thank you for this recipe! item not reviewed by moderator and published
The pork chops were just OK. The gravy was delicious. I think I will try this recipe again but with chicken. item not reviewed by moderator and published
This recipe is 5 stars as it stands. I've made this for numerous groups with pork. The only thing I have done to modify the recipe is to use chicken breast... just as good. Fluctuate the cayenne or buttermilk to taste. I'm eating this with chicken as I type. item not reviewed by moderator and published
Definitely reduce down by more than half (like other reviewers stated). Replaced 1/4 of chicken broth with white wine (moscato) and added 1/2 of a packet of Knorr chicken stock packet to the broth to make it a stronger flavor. I used SaCo Cultured Buttermilk Blend powder (found at Walmart), which you mix with water, to create the buttermilk. Although I made some changes, I still have to give this a 5. It gave me a great base idea that I only changed slightly, and it was SO DELICIOUS. A slightly more sophisticated version of a buttermilk gravy (because of the wine) but still definitely comfort food. item not reviewed by moderator and published
Great IF you add mushrooms and wine then braise for 1.5 hours. Skip the buttermilk. item not reviewed by moderator and published
They were ok...not 5 stars by a long shot. I followed the recipe to a T and they turned out a bit tough and lackluster in flavor. I added onions and mushrooms per others' suggestions. They made a tasty sauce to put on top of the bowtie pasta that I made as an accompaniment, but the pork chops were flavorless and boring. Not sure if I did something wrong. Others seem ecstatic over them. ??? item not reviewed by moderator and published
My husband was speechless after his first bite! Truly one of the best pork chop recipes I've ever tried. The pork was tender, the sauce perfectly complemented the pork flavor. I sauteed onions and mushrooms and added back to sauce before putting pork chops in. The tastes reminds me of schnitzel. This recipe is classic and a keeper. It's easy enough to make on a weeknight. Thanks, Tyler! We enjoy all your recipes. item not reviewed by moderator and published
EXCELLENT!!!!! item not reviewed by moderator and published
What a waste of tine and good pork chops. I wish I could leave no stars. The sauce was tasteless and the chops over cooked. Not a keeper. item not reviewed by moderator and published
By far the easiest, tastiest pork chops I've ever had! The flavor of the sauce is amazing! item not reviewed by moderator and published
READ this review! Using 2 Tablespoons each of garlic powder and onion powder is a big waste of ingredients, FYI. All you need is a half cup of flour and only 1 Tablespoon each of the onion and garlic. Otherwise, the recipe is just great. item not reviewed by moderator and published
Easy to make and great tasting. Would definitely make again. item not reviewed by moderator and published
Amazing! Pork chops are so often dry that I live in search of a moist pork chop recipe and this is it. As previous reviewers have said - I had 2x the flour I needed and I also made my buttermilk with half and half and the juice of half a lemon. I happened to have some left over carmelized onions with thyme sitting in the refrigerator and I threw them in and it was soooo good! It's Friday night and I almost ordered take out but in 20" I had something so much better....try this! item not reviewed by moderator and published
This recipe gets 5 stars for being a good dish with minimal effort. I served it with rice but buttered pasta or mashed potato would work just as good. I didn't reduce the broth enough but the flavor was still delicious. I do recommend reducing by half or even 2/3. I made my own buttermilk substitute following an internet recipe by Emeril for faux buttermilk. Just add a few tsp lemon juice to 1/2 cup milk and let sit for 15-20 min. I cooked the dish in a multiclad stainless pan. One of the chops blackened a bit. This didn't impact the great flavor of the chops but it did result in some blackened fond leaving specs in the whitish sauce. Flavor was still spot on but I would have visually preferred no black spots. Also, 1/2 cup flour is more than sufficient (no need to waste a cup). item not reviewed by moderator and published
A Keeper, my husband loved and had great taste. I had porkchops with no bone and not as thick...so I reduced the cooking time. Also, I used nonfat milk. Overall... great taste and very tender! item not reviewed by moderator and published
Agree with other reviewers - half as much flour is plenty. Made modifications based on other reviews: sautéed mushrooms & onions before cooking chops & set them aside to add to the sauce at the end. My chops were larger than the recipe so cooking time was longer. Used way less cayenne - only about 1/4 tsp. Sauce is outstanding! Used lowfat buttermilk so I added some cream to keep the sauce from breaking. Served with garlic mashed Yukons & broccoli. Definitely a keeper! item not reviewed by moderator and published
Very tasty. item not reviewed by moderator and published
This was excellent! I did not have any buttermilk so I made my own with a fresh lemon and milk. I also did not have onion powder or cayenne pepper. Instead I used 1 tablespoon of Pappy's Original and 1 tablespoon paprika. I paired the chops with Garlic and Olive Oil Vermicelli and veggies. I used the left over sauce from the smothered pork chops to drizzle on the noddles. It was delicious and the whole family enjoyed it. item not reviewed by moderator and published
I made this, with a few changes, and it was superb! I browned the pork chops on each side in a cast iron skillet and then removed to a plate. Next, I sauteed onion, added quartered baby portabella mushrooms, and then garlic. Don't forget to salt and pepper after each addition of veg. After that, I added some leftover flour/spice mixture and allowed that to brown with the veges. I slowly added chicken stock to your desired thickness. (I didn't add buttermilk.) My pork chops were thick, so I put the whole skillet in the oven for 10-11 minutes on 425F. I served this with mashed potatoes and roasted asparagus. Everybody practically licked their plates clean. item not reviewed by moderator and published
excellent. item not reviewed by moderator and published
These are very tasty and I will definitely make them again. You do not need a cup of flour. I used 3/4 cup and that was too much. I kept the amount of seasonings the same. I topped the dish with sauteed crimini mushrooms and a side of mashed potatoes. The result: a quick, delicious meal that is practically foolproof! item not reviewed by moderator and published
Love this recipe. The video was very helpful. Pork came out tender and the gravy creamy. Will definitely make again. Quick easy and tasty. item not reviewed by moderator and published
I used boneless pork chops, they turned out tender and Very flavorful. As to the pan sauce, should we be using whole buttermilk? I used 1 percent which resulted in a broken sauce. .Added some cream to bring it back together but perhaps a whole buttermilk would have avoided the need for cream. Either way, the chops were great over braised greens. item not reviewed by moderator and published
This recipe was delicious! I followed the recipe exactly and it was bursting with flavor. A great old fashioned pork chop dish. I do suggest using thin boneless pork chops otherwise you may have to finish them in the oven. item not reviewed by moderator and published
This is a wonderful recipe, and it's pretty flexible! I think the technique and sauce would be just as great with chicken cutlets. I don't like buying ingredients that come in quantities that I won't be using for the recipe I'm interested in making. Before buying the buttermilk, I looked into freezing it, and found that buttermilk can be frozen and saved for later! Pour the leftover buttermilk into ice cube trays, and when it's frozen, put the buttermilk cubes into a plastic freezer bag....mark the bag, and keep in the freezer. Okay...I know...buttermilk isn't that expensive, but I hate wasting anything, and freezing the excess is a great way to have it on hand....and I know I'll also look for recipes that include buttermilk, so I can use it up. Buttermilk is such a nutritious, creamy ingredient that adds so much to a variety of sauces and baked goods. Freezing it is a good way to have it on hand all the time. item not reviewed by moderator and published
i do not eat meat, thus i cooked this for my dad. i used vegetarian broth for the gravy and added chicken base. i followed the directions exactly, but the gravy smelled so gross. i think it was the buttermilk. yuck. i did not taste anything, but the smell made me feel really sick. my dad said it was not too bad, which means it was below average. i do not recommend this. yuck! item not reviewed by moderator and published
Delish! I added onions after browning chops. If you use enough oil, you will get a lot of gravy. Freeze extra for next time - or any time. I used half and half with a little vinegar - no buttermilk. item not reviewed by moderator and published
Pretty good and easy to make. item not reviewed by moderator and published
excellent, very tasty. just fyi there's no need to use a full cup of flour, it's wasteful--i used a half cup and halved the spices and still had a ton leftover. but overall a very good meal. item not reviewed by moderator and published
It's a keeper! I used pork steaks and they were huge and weren' t done after the initial 3 mins each side. I should've cut them in pieces after frying and then simmered. I used homemade yogurt in place of the buttermilk, and this was a wonderful meal. I rarely buy pork chops cause they turn out dry, but not these. item not reviewed by moderator and published
Great recipe. Very easy to make. Had to cook longer to make sure the pork chops were fully cooked. Next time I will use less cayenne pepper because it was a little spicy for my daughter. item not reviewed by moderator and published
My family loved it (except my 10 yo daughter who hates everything). I had to thicken the gravy also, I had a packet of chicken gravy I mixed with water and poured in about 1/2 of it. item not reviewed by moderator and published
Good stuff. I put the pan in a 325 oven for another 15 min to ensure that it was cooked enough. Had to thicken the gravy a bit. Also made simple biscuits to soak up the gravy. Mmm. item not reviewed by moderator and published
my changes for this is to slice up an onion and saute it before the chops, removing them before i cook the chops and then adding them back with chops after adding the buttermilk. I make the full batch of dredging mix, but put it in a container and just use the amount i need per meal, and get 2-3 meals out of it. I also halve the cayenne. item not reviewed by moderator and published
Very delicious! I paired it with Alton Brown's creamy garlic mashed potatoes and a brussels sprouts gratin. item not reviewed by moderator and published
Quick and easy week night dish (and tasty!). I didn't find the cayenne over powering but I like heat. I added mushrooms per another reviewer's suggestion and I liked that addition. item not reviewed by moderator and published
Great recepie item not reviewed by moderator and published
These are the most perfect (indoor) pork chops. Nothing beats grilled in my opinion but these are fantastic. I love the buttermilk tartness and the onion flavor in the gravy. I always buy pork chops with a little fat on them for extra flavor. The only thing different I did was back off the cayenne to 1/4 t. and that is just a matter of preference. Thank you Tyler, this one is out of the park! item not reviewed by moderator and published
Best pork chops ever!! MY husband makes these all the time. Don't think I could ever get tired of eating them. He also adds fresh mushrooms to the recipe. item not reviewed by moderator and published
Very yummerfull!! The recipe was easy peasy, ingredients were oober affordable, and it made me smile to make a great meal for my hardworking man :-) item not reviewed by moderator and published
I followed the recipe and only after preparing the chops and the sauce did I make changes. First, there is too much flour for four chops that will fit in a single pan - cut to 2/3 C. Mine were wider so I used a glass dish in a heated (350 degree) oven to hold them and added the sauce to them there. The seasoning was tasty but the buttermilk made the sauce taste too acidic. I corrected with Baron West Indian Hot Sauce. For future preparation, I would use regular milk and then taste test. item not reviewed by moderator and published
I followed the recipe exactly and it was really bland. The gravy is good but nothing really stands out in this dish. There are to many other recipes to ever want to make this one again. item not reviewed by moderator and published
Awful! Other than cutting the cayenne in 1/2, I followed the recipe. The sauce was very flat. I added left-over chicken gravy, marsala wine and lemon juice to perk it up. There's no way you need 1 cup of flour to dredge 4 chops. If you follow the recipe and use 1 tsp of cayenne, this would be VERY hot. item not reviewed by moderator and published
The recipe was good, but I added season salt to the flour and coated both sides of the pork chops lightly in season salt as well (Lawry's Season Salt). Without it I think the flavor would be somewhat bland. I didn't have any cayenne, so I replaced it with seasoned pepper. With those being the only minor changes, I followed the rest of the recipe just like it is. Full of flavor, everything turned out excellent. The whole family was licking their fingers and going back for 2nd's and 3rd's..lol..Good stuff. If your thinking about making this recipe definitely add some season salt to the mix and the flavor will be fine. item not reviewed by moderator and published
Omgoodness! DELICIOUS! Hubby said it was the best recipe I've made for pork chops and he is not the one for gravy. I read some of the comments of people saying it was bland so I tweeked the recipe a little. I'm a fan of brining chicken so.... I seasoned them with a little bit of garlic salt and then soaked them in some chicken broth (BC its salty) for about an hour before I made them. I also added some garlic salt to tthe flour mixer. With that being done they was not bland at all. I followed the rest of the recipe to a T. YUM! Hubby said this is a keeper. The people complaining Idk what they did wrong but don't let them change your mind about trying it. Thanks for the amazing recipe! item not reviewed by moderator and published
Sauce is yummy. Comfort food at it's best. item not reviewed by moderator and published
delicious and easy item not reviewed by moderator and published
Great Pork Chops. I did not have onion or garlic powder, so instead I finely chopped up part of a shallots and fresh garlic and just mixed those into the flour to coat the meat. The chops were tender and delicious using this receipt. item not reviewed by moderator and published
perfect! item not reviewed by moderator and published
Really good recipe if you like pork chops. I will use less cayenne pepper next time but this recipe turned out so good. item not reviewed by moderator and published
It was great! I only had 1 tbsp of garlic powder, and it was still good. I would definitely make it again. Has a little kick with the cayenne pepper, but made it tasty and added flavor; not very spicey. item not reviewed by moderator and published
So good. Everyone who had some wished it made more! item not reviewed by moderator and published
This recipe is a keeper! My hubby loved it! These were the best pork chops ever tasty, moist and flavorful. We like a lot of flavor and we did not find this bland. item not reviewed by moderator and published
I thought it was bland. Next time I would only use half the flour. item not reviewed by moderator and published
Nice and tender and easy to prepare. item not reviewed by moderator and published
Yummy, left my fiance guessing he just "had to know the secret". Well actually I used yogurt because I didn't have any buttermilk. Tasted delicious with mashed potato's and peas. item not reviewed by moderator and published
I went with this recipe because how can 600 people be wrong. Well, 600 People are wrong. I couldn't even eat these with the sauce, I had to wipe the sauce off and then rinse them with the left over chicken broth just so I could save the meal. item not reviewed by moderator and published
Awesome! I paired it with Tyler's slow cooked collard greens and it was also fantastic. item not reviewed by moderator and published
It was a hit with the hubby and so easy to make. I probably will not mix up as much flour mixture next time. I didn't need 1/2 of what I made. item not reviewed by moderator and published
Awesome! item not reviewed by moderator and published
This was the tastiest pork chops my bf and I have ever had. We made it with mash potatoes and corn on the cob (http://www.foodnetwork.com/recipes/giada-de-laurentiis/corn-on-the-cob-with-parmesan-cheese-recipe/index.html) which was also very delicious :) my bf doesn't like pork chops but he loved these. If you're having pork chops for dinner tonight and are wondering how to cook them. You don't have to look any further. THIS IS IT! item not reviewed by moderator and published
I thought this was a great dish as well as quick & easy. I'm definitely adding this to my regular week night dinners:) item not reviewed by moderator and published
I made this for my boyfriend and he said it was the best pork chops he has ever had in his entire life. I served it with rice and black eyed peas and snaps and he was in heaven. He asked me how I made it and I told him I got the recipe here and he asked me to save it because he definitely wanted me to make it again. item not reviewed by moderator and published
Terrible! I followed the recipe to the letter and I ended up with greasy, soppy gravy over beautiful pork chops that were ruined and not cooked well enough. The only thing that saved this meal was the other things that I cooked. How on earth did this get this many stars? item not reviewed by moderator and published
Love this recipe. Easy and very tasty. Perfect week night dinner that can be ready in less than 30 minutes. Next time I will cut way back on the flour mixture. Plenty of gravy for the chops and rice or mashed potatoes. Will definitely make again. item not reviewed by moderator and published
Oh. My. Gahd. First time I've made pork chops and not only was this an easy recipe but it was also delicious! I made a few changes: didn't have chicken stock so I used mushroom stock instead. Also I sautéed some oyster mushrooms in the pan before I added the flour mixture. It was fantastic and I would definitely make it again. item not reviewed by moderator and published
I love this recipe! My family love pork chops. I have 2 other recipes that we enjoy, but we needed a change. This was the best pork chop recipe we have ever eaten! It is savory and creamy with a kick! Yummy, yum, yum! Perfect for any night, even special occasions! In one word, fabulous! item not reviewed by moderator and published
Quick, easy and tasty. I had two pork chops, so I used 1/4 of the flour/spice recipe, but I was liberal with spics per some comments that it wasn't flavorful enough. I also added some thyme. When it came time to add some of the seasoned flour back into the fat, I used a good tablespoon (and there was plenty leftover if you want to make more gravy, then 1/2 - 3/4 c. chicken broth and a generous 1/4+ c. of buttermilk. Once adding the chops back to the pan, it took longer than the suggested time to cook them through. This was plenty of gravy for me, but if you want to dump it all over biscuits or mashed potatoes, better make double the recipe. Very good and super quick to prepare. item not reviewed by moderator and published
All time best pork chops. Hands down. My girlfriend made them up for us and we had them with corn on the cob. I'm thinking next time to try them with some mashed potatoes and to cover those with the gravy as well. I didn't find them to be bland at all. We had to add more than just a sprinkle of the flour mixture into the fat mixture because it wasn't thickening, but once we did that, it thickened right up. Excellent recipe. I highly recommend it. 4 very happy guys wolfed them right down item not reviewed by moderator and published
This was a little too bland for me. I think if I try it again I might add a little mustard powder to the gravy. We had to cook it 5 mins longer than the recipe indicated. Overall it was ok item not reviewed by moderator and published
My husband was very impressed and he doesn't even like pork! He said it's so tender and very delicious! Note: 1 I only made half of the seasoned flour,(had 6 pork chops and it was more than enough . 2 make sure to dry your pork with paper towels before coating them with flour or else your breading will come off once cooked. 3 I didn't have onion powder but it was still scrumptious! item not reviewed by moderator and published
I made this tonight for my boyfriend and kids, and they LOVED It!!! I was really nervous because when my boyfriend found out I made pork chops he said I dont like those but ill try it. After he got done he said it was delicious, and very tender and he would want it again! I also put sautéed onions/mushrooms on top. Ill definitely be making this again for my family! ( I don't eat meat so I can't give my own opinion : item not reviewed by moderator and published
Yummy!!!! So happy I found this recipe. My husband said, "please make sure to make your pork chops like this every time!" I served it with rice and broccoli, went so good together. And I made sure to make a good helping of the sauce to serve a little over my white rice as well and also used thin cut bone-in pork chops. Will make again for sure! item not reviewed by moderator and published
I make this quite often. Always a great success and everyone enjoys their meal. I now use the seasoned flour to make gravy for other dishes because it's just so delicious!! Excellent and easy. Can't beat it. item not reviewed by moderator and published
Just a note to myself for the next time I make it - and I WILL make it again! With two thick chops make the whole gravy recipe, not half. Top with grilled onions. Fresh thyme in the gravy. Excellent recipe! item not reviewed by moderator and published
I have made this meal over ten times and it is a huge hit every time. I always add more chicken stock so there is more gravy. As the pork chops are cooking in the gravy, I suggest spooning the gravy on top a few times. I also continue to turn the pork over. This really keeps the pork moist. Definitely use bone in pork chops. I have found that the cooking time is a bit off, but it depends on the cut and thickness of the chops so you just need to cook accordingly. I also just use milk and vinegar instead of buttermilk most of the time. Thanks for a delicious recipe! item not reviewed by moderator and published
Tasty & simple. The cook time was a tad short. item not reviewed by moderator and published
This was delicious and easy to make. It seemed like real Southern food, but wasn't a lot of work. My husband was skeptical about it (he's picky about gravy, but really liked it. The only thing I did differently was use milk instead of buttermilk (because I didn't have any on hand and didn't want to buy it to use just 1/2 cup. The gravy still turned out fine. item not reviewed by moderator and published
Thought the flavor was delicious. I added lots of shallots when browning the chops, since I have them on hand and love them. Served with roasted rosemary red potatoes and side salad. My only complaint about pork chops in general, is that they seem tough to me. Don't seem to have this issue with a pork loin roast when I make it - just pork chops. May try it next time with pieces cut from a pork loin roast. Husband also enjoyed the flavors in this dish - and he's not into anything usually except very plain things. item not reviewed by moderator and published
Buttermilk substitute: 1 c milk, 1 T white vinegar or lemon juice, let sit 5 minutes then stir. item not reviewed by moderator and published
With the high rating, I was surprised these weren't better. I like buttermilk, but it made this dish taste weird. Would not make these again. Also you do not need that much flour. I made 6 chops and still had plenty of flour left over. Was a little mad I wasted so much since I have to buy the expensive gluten free brand. item not reviewed by moderator and published
Very simple and delicious!! The pork chops came out very moist and tasty. Will definitely make it again item not reviewed by moderator and published
Fantastic ! I felt like I was back home in Rockingham, My mom always made chops and gravy that tasted like this. Now I know her secret! So easy! item not reviewed by moderator and published
ok so i couldnt see buying a whole pint of buttermilk for just the small amount this recipe calls for so I used regular milk. It was a good substitute. I didn't have any chicken broth or parsley so I used one of those ramen noodle packages of broth seasoning and put in in cup of water to dissolve..hey had to use what I had on hand. My chops were a little thicker so they needed al ittle more cooking time..but, all in all a great recipe. I made it with a pasta salad but would be good with some rice . This is a keeper...even adding some grilled onions to the mix would be a great addition. item not reviewed by moderator and published
This was so easy to make! I dumped the dry ingredients in a large freezer bag and shook them around to 'dredge', and I didn't have buttermilk (used half-n-half instead, but in spite of all that my family absolutely loved it! I'll be making this recipe a lot in the future! :D item not reviewed by moderator and published
Great dish, My family ate every last bite,licking their fingers. item not reviewed by moderator and published
Very tasty! My family ate every bit of it. The ONLY thing I changed was that I used bacon grease in place of the olive oil. I also used ALL organic ingredients which "enhance" the flavors. I will be preparing this dish many more times........ item not reviewed by moderator and published
I made this for Mother's Day and was totally successful. But I change the recipe a little bit I add shallots a just bit of white wine after taking pork chops away from the pan to start the sauce. Let them cook until translucent then add the chicken broth and then the rest of the ingredients to finish the sauce. It was really tasty it will also be wonderful with chicken. item not reviewed by moderator and published
I made this for dinner last night and it was very good. I seasoned both the meat and the flour to give it more flavor and it tasted great!!! item not reviewed by moderator and published
Not typically how I make porkchops, but they were so easy, tasty and flavorful. I have recommended and printed the recipe for co-workers already. Not used to buttermilk either, but added a distict flavor that worked once was able to settle in a mix with other ingredients. Definately and recommend! item not reviewed by moderator and published
Very good and easy to make. I will definitely be making this dish again! item not reviewed by moderator and published
This recipe was so simple to make yet so flavorful! This recipe will be marked as one if my favorites! I'm going to make these pork chops again tonight! item not reviewed by moderator and published
Made this recipe for some friends, and it was very delicious! The only change that I made was using half&half in the place of buttermilk since we didn't have any. I would definitely recommend this dish! item not reviewed by moderator and published
Look into making your own buttermilk by adding white vinegar or lemon juice to milk. Plenty of recipes when you google it. item not reviewed by moderator and published
wow, thanks for the buttermilk info and tips item not reviewed by moderator and published
How can you justify rating a recipe that you both changed the ingredients for and you didn't taste yourself?! Most useless review ever. item not reviewed by moderator and published
Yeah, I say rate vegetarian dishes that you actually taste. item not reviewed by moderator and published
You need to eat a burger...a beef one...with cheese item not reviewed by moderator and published
Best way to thicken gravy is to use cornstarch... item not reviewed by moderator and published
I like your idea and I would not let others opinions stop me from trying this. People taste things differently and thats why we can tweek to our own tastes. Chefs incourage this. The ones who said this is a bad recipie, have no one to blame but themselves. item not reviewed by moderator and published
600 people are wrong and YOU are right.... look forward to seeing YOUR Food Network show on tv..... item not reviewed by moderator and published
If your gravey was greasy it is probably because you did not trim the fat off your pork chops before you cooked them. Something in your method deviated from the recipe instructions (too much fat, thickness of chops, cast-iron pan, cooking temp) because mine ended up not greasy and they were cooked perfectly item not reviewed by moderator and published
Whenever you have any kind of leftover "breading" flour mixture, never throw it away; always just label it and FREEZE IT for the next time you make the recipe! I have several bags in my freezer, some from fish, chicken, pork.... coat your proteins from the bags right out of the freezer. item not reviewed by moderator and published

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