Sunday, March 29, 2009

Smothered Pork Chops

After finding this recipe a while back, I had to try them myself. First, let me say that I’ve never really liked pork chops very much—they always seemed too dry for my taste. But smothered pork chops couldn’t possibly be so dry, right? And Tyler Florence hasn’t disappointed me yet. I served these with Red-Skinned Mashed Potatoes and roasted asparagus.

Smothered Pork Chops, Tyler Florence

1 cup all-purpose flour
2 tablespoons onion powder

2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 pork chops, ¾-inch thick, bone-in
¼ cup olive oil
1 cup chicken broth
½ 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 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 sauté 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.

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