Smothered Pork Chops

I have been using this recipe for several years, it is realy good.


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

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 towles to remove any moisture and then dredge them in the seasoned flour, shsking off the excess.

Heat a large 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 the 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 a creamy gravy and return the pork chops to the pan, civering 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.

My friends & I used to go to a “Soul Food” restaurant in southern VA to get these. They were AWESOME & I bet your recipe is, too. Will let you know!

I am pretty sure that you will find these chops ‘AWESOME’ also. I have used this recipe several times, and my family loves them. As a matter of fact, I am working on improving this recipe tonight for dinner.

Hi Chuck! This recipe does sound good. I’ve been wanting to try some kind of smothered pork chop recipe but I don’t like condensed mushroom soup, which most recipes call for. This recipe is definitely worth a try. Thanks! :smiley: