June 11, 2009

Smothered Pork Chops

Southern style cooking 
~ with a great taste

Southerners eat a lot of pork, probably from a time when every farm raised hogs and beef was mainly for the rich folks. Ain't nuttin' finer than a plate of chops smothered in a delicious buttermilk gravy.

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 black pepper
4 bone in pork chops -3/4" thick
1/4 cup cooking oil
1 cup chicken broth
1/2 cup buttermilk
Parsley -to garnish
In a shallow bowl, mix first 6 ingredients. Pat chops dry with paper towel and dredge in seasoned mixture shaking off excess flour. Heat sauté pan over medium heat adding oil and when hot add chops - fry for 3 minutes on each side or until golden brown. Remove chops and drain on paper towel. Add a sprinkle of seasoned flour to pan drippings and stir for several minutes. Add chicken stock and let cook down for 5 minutes until slightly thickened. Stir in buttermilk for a creamy gravy and return chops coating both sides. Simmer for 5 minutes or until done. Season with salt and pepper to taste and garnish with parsley if desired.

Get this recipe and many more in my Grits to Guacamole cookbook, click here.


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