Smothered pork chops

Here’s a classic recipe for smothered pork chops:

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup buttermilk
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Fresh parsley, chopped (for garnish)

Instructions

1. Season and Dredge the Pork Chops:
   • Season the pork chops on both sides with salt and pepper.
   • In a shallow dish, mix the flour, garlic powder, onion powder, paprika, and cayenne pepper.
   • Dredge each pork chop in the seasoned flour, shaking off any excess.
2. Sear the Pork Chops:
   • Heat the olive oil in a large skillet over medium-high heat.
   • Add the pork chops and cook until golden brown, about 3-4 minutes per side. Remove the pork chops and set aside.
3. Cook the Onions and Garlic:
   • In the same skillet, add the sliced onions. Cook until they are soft and caramelized, about 5 minutes.
   • Add the minced garlic and cook for another minute.
4. Make the Gravy:
   • Sprinkle 2 tablespoons of the seasoned flour mixture into the skillet and stir to combine with the onions and garlic.
   • Gradually whisk in the chicken broth, making sure there are no lumps.
   • Add the buttermilk, heavy cream, dried thyme, and dried parsley. Stir to combine.
5. Simmer the Pork Chops:
   • Return the pork chops to the skillet, spooning some of the gravy over the top.
   • Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the pork chops are cooked through and tender.
6. Serve:
   • Garnish with fresh parsley and serve the smothered pork chops with the gravy over mashed potatoes, rice, or your favorite side dish.

Enjoy your delicious smothered pork chops!