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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: GingerlyJ
Servings: 4
Smothered pork chop and chicken recipes are all over the south. This one came from the The Neeley's Celebration cookbook. I think the buttermilk is what makes this my favorite. I kind of adapted the original recipe a little bit to fit my family's tastes.
4 pork chops
⅛ teaspoon sea salt
¼ teaspoon cracked black pepper
1 cup flour
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons smoked paprika
¼ cup peanut oil
1 medium onion, diced
2 cups chicken broth
¾ cup buttermilk
3 teaspoons hot sauce
Pat the porkchops dry with a paper towel and season with salt and pepper. Combine the flour, onion, powder, garlic powder, cayenne and paprika. Dredge the chops through flour on both sides until lightly coated. Heat a cast iron skillet over medium heat and coat with the oil. When the oil is hot, slip in chops and fry on each side, about five minutes per side until golden brown. Remove chops from pan and set aside.
Add onions to pan and sauté until fragrant, about a minute. Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste. Slowly whisk in the chicken broth, making sure there are no lumps. Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring. Once the sauce coats the back of your wooden spoon, pour in the buttermilk. Add hot sauce and stir to combine. Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.