Prep 20 mins
Cook 25 mins
This is pure comfort food at it's best, mashed potatoes are a must with this! You can omit the onion if desired.
- Reserve 2 tablespoons flour and set aside, place the remaining flour in a shallow dish.
- To the bowl mix together the Cajun seasoning, garlic powder and black pepper.
- Rub the pork chops all over with the seasoning.
- Place the buttermilk in a shallow bowl.
- Dip the chops in buttermilk, then dredge in flour.
- Heat oil and butter in a skillet, then brown the chops over medium high heat for about 5 minutes per side or until golden brown and cooked through; remove to a plate, cover loosley with foil to keep warm(do not drain the fat in the pan).
- Add in chopped onion and saute until soft (about 3-4 minutes, you might need to add in more butter if needed to the pan).
- Add in the reserved 2 tablespoon flour to the skillet, then stir/whisk in the milk and seasoned salt; whisk or stir constantly until thickened and bubbly.
- Season with lots black pepper.
- Serve the gravy with the pork chops.
This was amazing! I cut it down for just two pork chops, but left the gravy amount the same so I had plenty for homemade mashed potatoes! I will definitely be making this again and again.
Can I just say...YUM...comfort food at it's best. No leftovers at all! The only changes I made was I added the cajun seasoning (I used your cajun seasoning recipe too...awesome!) to the flour instead of rubbing it into the pork chops...I'm not big on a lot of spice, so it was my way of cutting it just a bit. I think I'll add a little more milk to the gravy next time, mine turned out a little too thick, but still was oh so good! Thanks for a great recipe, it's a keeper!
These were delicious. Hubby isn't a big pork fan but he gave a thumbs up on them. The gravy was so creamy with the half-and-half. I wonder what it would be like with chicken...hmmmm?