1/2 Cup buttermilk (1/2 Cup milk with 1/2 Tbl. lemon juice)
Meat tenderizer (optional)
Instructions
Season both sides of chops with salt, pepper and creole seasoning.
In large cast-iron skillet heat both oil and butter over medium-high
heat. Add chops and cook until seared and brown on bottom (2-3
minutes). Turn with tongs and sear the other side. Remove to plate
and tent loosely with foil.
Add onion to skillet. Stir to loosen browned bits, 10-15 minutes.
Reduce heat and add a splash of broth if sticking to pan.
Sprinkle flour over onions and stir to coat. Cook, stirring, for 2
minutes. Then add broth slowly, stirring until incorporated. Cook and
stir until gravy begins to thicken. Stir in Buttermilk. Mixture may look
like it's curdling, but it will blend in. Reduce heat.
Return chops to the skillet and gently push into gravy. Simmer until
cooked through, about 10 minutes.
NOTE- You may want to tenderize the pork chops before preparation,
as chops tend to be a little tough.
Serving
Suggestions
NOTE- I cooked this dish in my electric skillet. The meat seared nicely and I was able to control the heat.
Originally Submitted
7/24/2019
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