Pork Chops and Gravy

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a shallow platter/large plate, mix the flour, onion powder, garlic powder, cayenne pepper, salt, and pepper with a fork.
2. Pat the pork chops dry with a paper towel to remove moisture.
3. Dredge the chops in the seasoned flour, shaking off the excess.
4. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil.
5. When the oil is hot, add the chops in a single layer and fry for 3 minutes on each side until golden brown.
6. Remove the chops from the pan.
7. Add a little bit of the remaining seasoned flour to the drippings in the pan and mix to dissolve.
8. Add the chicken broth to the pan.
9. Cook for 5 minutes or until thickened slightly.
10. Stir the buttermilk into the pan.
11. Return the chops to the pan, covering them with some gravy.
12. Simmer for 5 minutes or until the chops are cooked through.
13. Add salt and pepper to taste.