Smothered Pork Chops
This recipe delivers tender, golden-brown pork chops smothered in a rich, creamy gravy. Starting with a seasoned flour dredge and a pan sear, the chops are then simmered in a reduction of chicken broth and buttermilk, creating a comforting and flavorful dish that's simple to prepare for a satisfying meal.
Equipment
- 1 Shallow Platter For dredging the pork chops
- 1 Large Saute Pan or Cast Iron Skillet Essential for searing and simmering
- 1 Whisk For smooth gravy without lumps
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Cutting Board and Chef's Knife For preparing fresh parsley garnish
Ingredients
Main
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops 3/4-inch thick, bone-in
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley for garnish
Instructions
- 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 saute pan or cast iron skillet over medium heat and coat with the 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 and 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 in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a 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.
Notes
1. Achieving a deep golden-brown sear on the pork chops is crucial for building flavor; don't overcrowd the pan. If necessary, sear in batches. Ensure pork chops are thoroughly patted dry before dredging to promote a crisp crust. 2. When making the gravy, ensure the seasoned flour is thoroughly incorporated into the pan drippings to form a smooth roux before adding liquids. Whisk continuously as you add the chicken broth and buttermilk to prevent lumps, resulting in a velvety sauce. 3. Avoid overcooking the pork chops during the simmering stage, as this can lead to dry meat. The 5-minute simmer in the sauce should be just enough to finish cooking while keeping them tender and juicy. Always taste and adjust seasoning (salt and pepper) before serving.