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Smothered Pork Chops

Covered in a rich buttermilk gravy, these juicy chops are sure to be a crowd-pleaser.


4 bone-in pork chops
1 t garlic powder
1 t sage salt
1 t smoked hot paprika 
1/2 cup AP flour
2 T olive oil
3 T butter, divided
1 medium onion, thinly sliced
4 cloves garlic, minced
1/2 t dried thyme (or 2 t fresh)
1 cup chicken broth
1/2 cup buttermilk

Mix together the garlic powder, sage salt and paprika.

Pat the pork chops dry, then massage the salt mix into the meat.

Warm the oil and 2T butter in a cast iron skillet.

Dredge each pork chop in the flour, then shake off any excess.

Fry chops in the hot skillet for 4-5 minutes each side, until a nice crust forms.

Remove from the pan and set aside on a clean plate.

Add the last T of butter and sliced onion to the hot skillet and saute for 8-10 minutes, until starting to caramelize, then add the garlic amd thyme and cook a further 2 minutes, stirring often.

Add 2T of the flour to the onions, stir, and allow to brown for a couple of minutes.

Add a little bit of your broth to the skillet, stir to combine, making sure to scrape up all the browned goodness, then slowly pour in the rest of the broth.

Cook the broth for a few minutes, until it starts to thicken, then whisk in the buttermilk.

Continue cooking for another 2-3 minutes, until it has come together (it will continue to thicken as you cook the chops).

Taste and adjust seasonings.

Ease the chops back into the pan, along with any juice left on the plate, and cover them with gravy.

Lower the heat slightly, then let simmer for 5-10 minutes, or until the pork is cooked through.

Let the pan cool for a few minutes before serving with some roasted root vegetables, steamed greens, or warm grains and don't forget the sauerkraut.