I know I have been incognito for a while, but I am ready to get back to sharing recipes and cooking! I found this recipe on foodnetwork.com by Tyler Florence. They are really easy to make, tender, and delicious. My son approves. My daughter has decided to become a vegetarian, so I will be trying to make more meatless dishes and sharing them with you if they are pleasing to the palate.
The picture above is Mom, Dad, and me at McCormick and Kuletos in San Francisco for her birthday dinner.
Ingredients:
- 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
Directions:
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 moisture, then dredge them in the seasoned flour, shaking off the excess.
Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. When the oil is hot, lay the pork chops in the pan in a single layer and fry for 3 minutes per 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, 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 a creamy gravy, then return the pork chops to the pan and cover 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.
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