I’ve been on the hunt for the perfect pork chop recipe for a while. I have a great pork schnitzel recipe I turn to when I want some crunch but I had yet to find the perfect pork chop that was the combination of flavorful, juicy and tender. Until I found this recipe that is. I remember watching Tyler Florence on Food Network before food network, top chef and cooking shows became a huge entertainment staple on TV. I learned how to roast garlic in an oven by watching his show. I decided to try his Smothered Pork Chop recipe mainly because the title “smothered” really caught my eye. Smothered means lots of sauce and I love sauce!
I must say, this was one of the best gravy I have made in my life. It was perfectly seasoned and creamy yet not too heavy. It didn’t take away from the pork chop flavor. I foresee using this gravy recipe for all my gravy needs. The pork was tender and juicy and perfect. One of my pork chops however was a little pink near the bone. I blame it on my uneven saute pan.
- 1 cup all purpose flour
- 2 tbsp. onion powder
- 2 tbsp. garlic powder
- 1 tsp. cayenne
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 4 pork chops, 3/4 inch thick, bone in
- 1/4 cup olive oil
- 1 cup chicken broth (I only had beef broth so used that instead)
- 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 to distribute evenly.
- Pat the pork chops dry the paper towels to remove all water and dredge them in the seasoned flour, shaking off the excess.
- Heat a large saute pan over medium heat and coat with oil. When hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
- Remove pork chops from the pan and set aside.
- Add a handful of seasoned flour to the drippings to make gravy. Add the broth and let it simmer for about 5 minutes until the sauce thickens slightly. Stir in the buttermilk to make the sauce creamy.
- Return the pork chops to the pan and cover them with the sauce. Simmer for 5 minutes until cooked through.
- Season with salt, pepper and garnish with parsley before serving.