Smothered Pork Chops with Garlic Gravy

smotherporkchops2 Creamy Smothered Pork Chops seared and cooked in a rich buttermilk onion and garlic gravy. A delectable dish for pork lovers and a great dinner for the whole family to enjoy.

Pork Chops:
1 lb pork chops, bone-in (~ ¾-1" thick)
½ Tbsp. onion powder
½ Tbsp. garlic powder
½ tsp. ground cayenne pepper
1 tsp. seasoning salt
½ tsp. black pepper, freshly cracked
2 tsp. extra-virgin olive oil
½ cup all-purpose flour, unbleached
2 Tbsp. extra-virgin olive oil
1 Tbsp. butter

Gravy:
1 Tbsp. butter
1 large onion, thinly sliced
1 pinch sea salt
4 cloves garlic, minced
1 tsp. fresh thyme, chopped
½ cup chicken broth, divided
¾ cup buttermilk or heavy cream

Garnish:
1 tsp. flat-leaf parsley, fresh and chopped

For the Pork Chops:
Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.

Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.

Heat 2 Tbsp. olive oil and 2 Tbsp. of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.

Remove pork chops from the pan and keep warm.

For the Gravy:
In the same pan, heat 1 Tbsp. of butter over medium heat.

Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 Tbsp. of the chicken broth if the pan becomes too dry.)

Add the garlic and thyme; cook until fragrant, about 30 seconds.

Add 2 Tbsp. of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.

Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.

Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.

Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)

Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

Makes 4 servings.

Cook's Notes: For Boneless Pork Chops: Reduce searing time to about 2 minutes per side and finish cooking them in the sauce. Be very careful not to overcook or dry out your pork chops as they become tough and chewy.