|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|
- 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 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.
- 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.
- 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.
- Season with salt and pepper and garnish with chopped parsley before serving.
Meal: Serve over long-grain rice with choice of vegetable