Ingredients
- 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 oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley, for garnish
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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By cautsler_10230150
Anchorage, AK
on February 09, 2012
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flavorful coating on pork - good heat from cayenne. Added too much flour to start of gravy so had a roux going practically and very thick gravy, but that was operator error - not recipe. Served with mashed potatoes. Yummy and easy but good enough to serve to company, for sure. Buttermilk was a nice touch.
By mkinsler17
Woodridge, NY
on February 08, 2012
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I didn't have any buttermilk so I just used chicken broth since I was already using it in the dish. I sprinkled the pork chops with a little kosher salt on each side before dredging in the flour because my chops were a little thicker - glad I did because they turned out great!
By irishmermaid44_...
Long Beach, CA
on February 07, 2012
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Really easy, and very good I made for the 1st time 2 weeks ago, and again tonight. This recipe was "print worthy!"
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