Smothered Pork Chops

I was determined to make something that did not involve rice tonight. I found this on the FoodTV Network site and then, of course, made some changes. Greg actually cooked this. I made the accompanying mashed potatoes and spinach salad.

Smothered Pork Chops

Recipe By :Tyler Florence...then us.
Serving Size : 2


Amount Measure Ingredient -- Preparation Method
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1/2 cup all-purpose flour
2 tablespoons dried onion flakes
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pork chops -- 1" thick
2 tablespoons olive oil
1- 1/2 cups chicken broth
1/2 cup buttermilk

Put the flour in a shallow platter and add the onions, 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 6 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 15 minutes until the pork is cooked through. Season with salt and pepper.

I made a simple spinach salad of just spinach, sliced mushrooms, sliced black olives, and the dressing was raspberry vinegar, honey, garlic powder, pepper and olive oil. Then I tossed some pecans over the top.