1 Cup All-Purpose Flour
2 Tbsp. Onion Powder
2 Tbsp. Garlic Powder
1 Tsp. Cayenne
1 Tsp. Salt
½ Tsp. Ground Black Pepper
4 Pork Chops, ¾” Thick, Bone-in or Boneless
¼ Cup Olive Oil
1 Cup Chicken Broth
½ Cup Buttermilk
Parsley, for Garnish


  1. 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.
  2. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. 
  3. Heat a large skillet pan or cast-iron skillet over medium heat and coat with 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.
  4. Add a little sprinkle 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 cook down for 5 minutes to reduce and thicken slightly. 
  5. Stir in the buttermilk to make 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. 
  6. Season with salt and pepper and garnish with chopped parsley before serving.

Meal:  Serve over long-grain rice with choice of vegetable