Smothered Pork Chops
Pork is eaten on New Year’s Eve in some traditions to bring good luck in the new year, and these pork chops smothered in a buttermilk gravy are sure to be a crowd pleaser. Begin by dredging the dried pork chops in some seasoned flour (try garlic powder and chive blossom herb salt) and doing a quick fry in a pan of hot oil for a few minutes to brown on each side, then remove them from the pan. Add some of your seasoned flour into the pan drippings, stir to combine and then add a cup of chicken broth. Let the sauce thicken up and then add a half cup of buttermilk. Add the pork chops back into the pan, covering with the sauce and cook them for about five minutes more until they are cooked through. Pair with roasted root vegetables, steamed greens or a warm grain salad to complete the meal, and as tradition holds, don’t forget the sauerkraut!