Smothered Pork Chops

 

 

Ingredients

PORK CHOPS:

• 1 pound (500g) bone-in pork chops,* about 3/4-1 inch thick.
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 teaspoon cayenne
• 1 teaspoon seasoning salt
• 1/2 teaspoon fresh cracked black pepper
• 2 teaspoons olive oil
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

FOR GRAVY:

• 1 tablespoon unsalted butter
• 1 large onion, thinly sliced
• pinch of salt
• 4 cloves garlic, minced
• 1 teaspoon fresh chopped thyme
• 1/2 cup chicken broth, divided
• 3/4 cup buttermilk or heavy cream
• Chopped fresh flat-leaf parsley, for garnish

Instructions

FOR PORK CHOPS

• Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
• Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
  
• Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
  
• Remove pork chops from the pan and keep warm.
  

FOR GRAVY

• In the same pan, heat 1 tablespoon of butter over medium heat.
• Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
  
• Add the garlic and thyme; cook until fragrant, about 30 seconds.
• Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
  
• Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
  
• Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy. I use cream . If you want to use buttermilk see note at the bottom.
  
• Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
  
• Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.
  

How to Make Buttermilk

• Basic ratio: 1 tablespoon vinegar or lemon juice + 1 cup milk of choice = 1 cup buttermilk… or if you have buttermilk use it. I don’t keep it in the house