Yields:
8 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
20 Mins
Total Time:
50 Mins
As found on Cafe Delites
Goes great with potatoes and sautéed green beans.
NUTRITION
Calories: 389kcal | Carbohydrates: 21g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 825mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 387IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg
Ingredients
Adjust Servings
-
Pork Chops
- Gravy
Instructions
-
Pork Chops
- Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
- Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
- Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
- Remove pork chops from the pan and keep warm. Gravy
- In the same pan, heat 1 tablespoon of butter over medium heat.
- Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
- Add the garlic and thyme; cook until fragrant, about 30 seconds.
- Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
- Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
- Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
- Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.
- NOTES *FOR BONELESS PORK CHOPS Reduce searing time to about 2 minutes per side and finish cooking them in the sauce. Be very careful not to overcook or dry out your pork chops as they become tough and chewy.