|This recipe was adapted from Tyler Florence's recipe for smothered pork chops. The tang of the buttermilk with the spices makes for a nice flavor. These are great over steaming hot mashed potatoes.|
2 pork chops, sliced lengthwise into two or three pieces
½ cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 table spoon olive oil
2/3 cup chicken broth
¾ cup buttermilk
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.
Heat a large saute pan 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 couple tablespoons of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in, whisking. 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.
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