Smothered Pork Chops

I’ve been meaning to try this recipe for ages, but I never had buttermilk in the house. I finally made it a point to buy some buttermilk this week, and I’m glad that I did. This recipe is really hearty, flavorful, and spicy. More of a fall/winter type comfort dish, but delicious just the same. Now what to do with the rest of the buttermilk…..?

Smothered Pork Chops
Source: Food Network: Tyler Florence’s Smothered Pork Chops

I made a change or two to the recipe, and I reduced the portions to serve two using much thinner pork chops. Here’s the recipe as I used it. Next time, I’ll decrease the cayenne just a bit. The flavor was awesome, but the heat was a touch overpowering.

1/4 cup whole wheat flour
1/2 tablespoon onion powder 
1/2 tablespoon garlic powder 
1/4 teaspoon cayenne 
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper 
2 thin cut, boneless pork chops, fat removed
Extra virgin olive oil 
1/2 cup chicken broth
1/3 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

1. Pour the flour, onion powder, garlic powder, cayenne, salt, and pepper in a bowl and mix. Dredge the pork chops in the mixture and reserve the extra.

2. Heat a saute pan over medium heat and coat with oil. When the oil is hot, saute the pork chops on each side until golden brown and cooked through. Remove the pork chops from the pan.

3. Add a good portion of the seasoned flour to the pan drippings. Mix the flour into the oil, and then pour in the chicken broth. Whisk the liquid and let it cook down for 5 minutes to reduce. Stir in the buttermilk and simmer to thicken and make a creamy gravy. Return the pork chops to the pan, coating them in the gravy.

4. Season with salt and pepper and garnish with chopped parsley before serving.