Smothered Pork Chops
- Number of Servings: 4
Ingredients
1 cup all-purpose flour2 tablespoons onion powder2 tablespoons garlic powder1 teaspoon cayenne1 teaspoon salt1/2 teaspoon freshly ground black pepper4 pork chops, 3/4-inch thick, bone-in1/4 cup olive oil1 cup chicken broth1/2 cup buttermilkChopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powde, 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 tem in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat an dcoat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry to 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth. Let the liquid cood 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.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SHIFFLETT.
Heat a large saute pan or cast iron skillet over medium heat an dcoat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry to 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth. Let the liquid cood 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.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SHIFFLETT.
Nutritional Info Amount Per Serving
- Calories: 461.2
- Total Fat: 23.8 g
- Cholesterol: 53.1 mg
- Sodium: 1,016.9 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 1.6 g
- Protein: 28.9 g
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