Thick Pork Chops

I promised you last time that I would give you the recipe for the pork chops that I made with my twice baked potatoes.  Well, here it is!

Smothered Pork Chops

(Recipe courtesy of Food Network)


1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 pork chops
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk


1.  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 the pork chops in the seasoned flour; shaking off excess.

2.  Heat a large saute pan 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.

3.  Remove the pork chops from the pan and add a little sprinkle of the seasoned flour to the pan drippings.  Mix the flour into the oil to dissolve and then pour in the chicken broth.  Let the liquid cook for 5 minutes to reduce and thicken slightly.  Stir in buttermilk and make a creamy gravy and return the pork chops to the pan, covering them with the sauce.  Simmer until finished cooked and season with salt and pepper.

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