Wednesday, June 13, 2007
Heaven... I mean pork chops!
This meal was amazing. It was so comforting and delicious. It was everything I could do to NOT lick the gravy from my skillet. Of course how can you go wrong with gravy?
Smothered Pork Chops
Recipe courtesy Tyler Florence; Food Network
1 cup all-purpose flour
2 tablespoons onion powder (I used dried onion flakes)
2 tablespoons garlic powder
1 teaspoon cayenne (I used paprika)
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 served this with mashed potatoes. I boiled the potatoes with 2 cloves of garlic roughly chopped. When they were finished I added 1/3 cup sour cream, 2 tbsp butter, 2 tbsp milk, garlic powder, onion flakes, salt, pepper and paprika to mimic the taste in the pork chops. Can you say DELICIOUS?