Prep 5 mins
Cook 15 mins
Very simple pork chop recipe that turns out pretty tasty - nice creamy white country-style gravy. The recipe calls for bone-in chops, but my boneless chops worked just fine. The bone-in ones probably give you a little more flavor - I did have to add salt in the last step. You could probably halve the seasoned flour mix ingredients - I had alot left over after dredging the chops. I got this from the e-cookbooks.net site.
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 pork chops, 3/4 inch thick, bone-in
- 1⁄4 cup olive oil
- 1 cup chicken broth
- 1⁄2 cup buttermilk
- In a shallow platter/large plate, mix the flour, onion powder, garlic powder, cayenne pepper, salt, and pepper with a fork.
- Pat the pork chops dry with a paper towel to remove moisture.
- Dredge the chops 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 hot, add the chops in a single layer and fry for 3 minutes on each side until golden brown.
- Remove the chops from the pan.
- Add a little bit of the remaining seasoned flour to the drippings in the pan and mix to dissolve.
- Add the chicken broth to the pan.
- Cook for 5 minutes or until thickened slightly.
- Stir the buttermilk into the pan.
- Return the chops to the pan, covering them with some gravy.
- Simmer for 5 minutes or until the chops are cooked through.
- Add salt and pepper to taste.
First of all I'm pleased to be the first to rate this recipe. I made this on 2/26/08 for mine and my SO's dinner.As you suggested in the description, I cut the seasoned flour ingredients in half.I also used boneless chops. Instead of using olive oil to brown the chops I used the same amount of vegetable shortening.After frying the chops (Which by the way,they turned out great ). I did use some of the flour to make the gravy,but with the flour being seasoned it was just way too spicy hot for me.If I make this again, I'm just going to use flour without the added seasonings for the gravy.Adding the pork to the gravy and letting them simmer sure made them very tender.Thank you so much for posting,and "Keep Smiling :)"