Prep 10 mins
Cook 30 mins
This sounds so rich. How can they not be good!!!
- 1 cup all-purpose flour
- 1 teaspoon cajun seasoning
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 8 (4 ounce) boneless center cut pork chops
- 1 cup buttermilk (can be fat free)
- vegetable oil cooking spray
- 3 tablespoons vegetable oil
- 1 cup milk (can be fat free)
- 1⁄4 teaspoon salt
- fresh coarse ground black pepper
- Reserve 2 tablespoons flour, and set aside. Place remaining flour in a shallow dish.
- Combine Cajun seasoning, garlic powder, and pepper. Rub pork chops evenly on both sides with seasoning mixture.
- Dip pork in buttermilk; dredge in flour. Lightly coat both sides of pork with cooking spray.
- Cook pork, in batches, in hot oil in a large heavy skillet over medium-high heat 5 minutes on each side or until golden brown. Drain on paper towels.
- Add reserved 2 tablespoons flour to pan drippings in skillet; stir in milk and salt, and cook, stirring constantly, until thickened and bubbly. Serve immediately with pork. Garnish, if desired.
I like the addition of the cajun seasoning and the use of buttermilk - seems so Southern! I added additional cajun seasoning, garlic powder, and pepper to the gravy to give it more flavor.