Smothered Pork Chops

Ryan and I have been talking about making Smothered Pork Chops for a while, not quite sure what made us start thinking about them. I decided to try this recipe from Food Network Tyler Florence. There are a few differences in what I did than the recipe calls for. 1. I used Heavy Whipping Cream instead of the buttermilk, reason being, I have a large container of it and after reading some of the reviews others chose to use instead because they don't like buttermilk. 2. I used beef stock instead of chicken broth simply because I had a jug leftover from the beef I made the night before. 3. I used boneless chops, again, because that is what I had.... I think it would taste great with bone-in. I did pound down the chops, they were quite thick. Therefore, I 1 1/2ed the sauce.. if that makes sense.
We both thought the recipe was great. I will definitely be making this again! I served with a quinoa/rice mixture that I am basically ADDICTED to (costco)

I apologize for the picture... it doesn't look too great.

Ingredients:

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

Directions

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.