Smothered Pork Chops

We tried Tyler Florence's Smothered Pork Chops last night. They were very yummy! The picture I took was before I poured extra gravy over the dish since I figured it would look prettier :) The gravy was wonderful, though. My dogs were certainly appreciative that there was extra gravy to liven up their dog food, too! The only thing I'd change next time is to use a little more spice. Maybe more cayenne and garlic powder!

Smothered Pork Chops Recipe courtesy Tyler Florence; Food Network

1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, 3/4-inch thick, bone-in (I used boneless)

1/4 cup olive oil - You could get away with a little less

1 cup chicken broth

1/2 cup buttermilk

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.

I was a little lazy and served the pork chops with instant mashed red potatoes. They were sooo good, though! Give me a break...I don't even get off work until after 7pm, so some things have to be instant!