Quoted by my 5-year-old granddaughter, “This will send your taste buds on a journey!” Even though she stole that line from Sponge Bob she knew exactly when to use it! These pork chops are loaded with flavor, and if you feel like really indulging use bacon grease instead of oil to fry them in!
- 1 cup flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- salt and pepper
- 4 boneless or bone-in pork chops
- 1/4 cup olive oil or bacon fat
- 1 cup chicken broth
- 1/2 cup buttermilk (mix 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk for a substitute)
Mix together the flour, onion and garlic powder, cayenne and salt and pepper in a shallow dish. Pat pork chops dry and dredge in the flour, shaking off excess. In a saute pan or cast iron skillet heat oil or bacon grease until hot and fry the pork chops until brown. About 3 minutes on each side. Remove them and add a few sprinkles of your seasoned flour. Mix well and then pour in your chicken broth. Cook until slightly thickened. Add your buttermilk and you’ll end up with a creamy gravy. Return your pork chops covering them with the sauce and simmer for about 5 minutes until the pork is cooked thru. Season with salt and pepper and garnish with parsley.
I made roasted cauliflower as a side dish that made a perfect combination. Just toss your cauliflower florets with olive oil, salt and pepper and crushed pepper flakes and roast in a 400 degree oven for about 15 minutes. I fried up some bacon (used the bacon grease for my pork chops) and crumbled it on top of the cauliflower along with shredded parmesan cheese for even more flavor.