Tuesday, May 20, 2014

Smothered Pork Chops



 
 
  

 
  • 1 cup all-purpose flour
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 center-cut pork chops
  • 1/4 cup vegetable oil
  • 1 large onion, sliced
  • 1 cup water
  • 1/2 cup buttermilk
  •  chopped fresh flat-leaf parsley, for garnish

 
Mix flour in a shallow platter with onion powder, garlic powder, salt and pepper.
Dredge pork chops with the seasoned flour.
Shake off the excess flour.
Heat a large saute pan over medium heat and add oil.
Place 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 onions.
Cook until translucent.
Remove from pan.
Sprinkle 1 tablespoon seasoned flour into the pan drippings.
Mix the flour into the fat and brown.
Pour in the water.
Let the liquid cook down for 5 minutes to reduce and thicken slightly.
Stir in the buttermilk to make a creamy gravy.
Return the pork chops and onions to the pan, covering them with the sauce.
Reduce heat and simmer for 35 minutes or until the pork is cooked through.
Season with salt and pepper and garnish with chopped parsley before serving.

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