Smothered Pork Chops

Hello friends! Can you believe it’s the weekend again? Fridays are my favorite days out of the week… Friday mornings when the alarm goes off, I get to turn them off knowing the next 2 days I get to sleep in a bit more. My clients are usually more laid back on Fridays also, so there’s less time spent on emails and phone calls, more time spend on actual design work and some cyber browsing. I do not cook on the weekends (Hince the blog name: Weeknite Meals), so Friday nights are super relaxing, hubby brings little girl and I to a restaurant of our choice, and we would order a cocktail or wine to wind down the week. Which day out of the week is your favorite?

While Thanksgiving food shopping, I noticed the pork chops were on sale. I have not cooked them for a while, since no matter what I try, the results never turned out quite like how my Mom makes them. I do notice hubby likes to order pork chops when we go to nice restaurants, so I’ve decided to look for some American style recipes and give them a try. This recipe was real simple and quick, though I was a bit skeptical while cooking. Worried the pork chop would turned out dry and cardboard like… Thank goodness hubby said “It’s good!” as soon as he took a bite, little girl loved it also! It always makes my day when the family enjoys their dinner!

Ingredients

1/2 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 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 buttermilk
Chopped fresh flat-leaf parsley, for garnish

Directions

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. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Recipe from Food Network

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 and garnish with chopped parsley before serving.