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.


CATEGORIES:
View All

Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 738
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

This recipe is featured in:

Father's Day