Smothered Pork Chops

1 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

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.