“This is such an easy meal to prepare if you want something fast and hassle-free. It uses ingredients that you would most likely already have in your fridge and pantry. Plus it's so comforting and tastes delicious! I usually serve it with garlic mashed potatoes or white rice and a fresh side of broccoli. Hope you love it!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season each chop, front and back with the fresh garlic, dried thyme, cayenne, salt and pepper.
  2. Put the flour in a shallow platter and dredge each chop in the flour. Shake off the excess.
  3. Heat the olive oil in a large saute pan or cast iron skillet over medium heat.
  4. Once oil is hot, lay pork chops in single layer and cook 3-4 minutes on both sides till golden brown.
  5. Remove the pork chops from pan.
  6. Add the onions into the pan and saute until slightly tender. If the pan seems dry, drizzle in some olive oil before adding the onions.
  7. Sprinkle in 1 tablespoon of flour into pan, stirring frequently until rawness of flour has been cooked out.
  8. Add the chicken broth. Let it come to a simmer and reduce down a bit. Stir frequently to loosen up what was stuck to the bottom of the pan.
  9. Add the buttermilk to make the sauce into a creamy gravy.
  10. Return the pork chops to the pan, spooning the gravy over them. Cover and let simmer for 10 minutes until the pork is cooked through.
  11. Season with salt and pepper and garnish with freshly chopped parsley.

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