Ingredients
2 tsp. salt
1½ tsp. paprika
¾ tsp. freshly ground black pepper
½ tsp. garlic powder
¼ tsp. onion powder
3-4 thick cut, bone-in pork chops 1-1½ inches thick
¾ cup all-purpose flour divided
3 Tbsp. vegetable oil
1 large yellow onion peeled and cut into ¼ inch thick slices
3 cloves garlic peeled and minced
2 Tbsp. unsalted butter
2 cups chicken broth
¼ cup buttermilk
¼ cup water
Freshly chopped parsley for garnish
Optional sides - roasted carrots, potatoes, green beans
Directions
In a medium bowl, whisk together salt, paprika, black pepper, garlic powder, and onion powder. Sprinkle the mixture liberally over both sides of each pork chop.
Set aside 3 tablespoons of flour from ¾ cups flour to use later to thicken the gravy. Spread out the remaining flour on a large plate. Coat each side of the pork chops in a light layer of the flour.
Place a deep, 12-inch cast-iron skillet over medium heat. Add vegetable oil. Once the skillet is hot enough, brown the seasoned pork chops on each side until golden, but not cooked all the way through, about 5 minutes per side. Remove the pork chops to a plate.
Add 1 large sliced yellow onion to the skillet. Cook, stirring occasionally, until beginning to caramelize, 10-15 minutes
Stir in 3 cloves peeled and minced garlic and cook until fragrant, 30 seconds to 1 minute.
Push the onion and garlic to the side of the pan. Add butter to the center of the pan. Once it melts, mix in the remaining 3 tablespoons of flour you set aside. Continue to stir until the mixture becomes golden.
Slowly pour in chicken broth while continuously whisking to remove any lumps, then mix with the onions and garlic and any browned bits that may have stuck to the bottom of the pan.
Bring the broth to a boil, then reduce to medium-low and simmer until it starts to thicken, about 15 minutes.
Reduce heat to low and whisk in buttermilk and water. Gently nestle back in the browned pork chops, cover, and continue to simmer over low heat until the pork chops are tender and the thickest part is at least 145°F as read by a meat thermometer, 15-25 minutes. The time may vary based on the size of the pork chop.
Remove the skillet from heat, adjust the seasonings as needed, and serve the pork chops warm with the pork chop gravy and a light sprinkling of fresh parsley.
Comments