Just the name of this dish sounds so warm and comforting. I first feared that this dish might be time consuming....but it wasn't. The seasoned flour made the pork chops really flavorful. I used half the amount of cayenne that the original recipe called for because I didn't want to make it too spicy for the kids. I'm gradually trying to get them used to a little spice though so I didn't elminate it totally. These were really tasty and I'm sure the extra gravy would taste awesome on some mashed potatoes. I had made some sweet potatoes that I had and my son requested, which didn't go as well.
Smothered Pork Chops
recipe slightly adapted from My Biscuits are Burning via Foodnetwork-Tyler Florence
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1/2 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup milk
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. Dredge them 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 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. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper before serving.
Family Rating: 1 1/2 thumbs up.
This recipe was shared at:
On The Menu Monday @ StoneGable
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home