Tender Southern Smothered Pork Chops
A comforting Southern dish featuring succulent pork chops smothered in a creamy, flavorful sauce.
Ingredients
Pork Chops
- 4 pieces bone-in pork chops (about 1 inch thick)
- Salt and pepper (to taste)
Dredging Mixture
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
Cooking Ingredients
- ¼ cup vegetable oil
- 1 large onion (thinly sliced)
- 2 cups chicken broth
- ½ cup buttermilk
- 2 tablespoons unsalted butter
- Fresh parsley (chopped, for garnish)
Instructions
Preparation
- Gather all your ingredients and tools. Ensure your pork chops are thawed and at room temperature.
- Generously sprinkle salt and pepper on both sides of each pork chop.
- In a shallow dish, whisk together the all-purpose flour, garlic powder, onion powder, paprika, and cayenne pepper.
Cooking
- Dredge each pork chop in the flour mixture, coating all sides evenly.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Carefully place the dredged pork chops in the hot oil and cook for about 3–4 minutes on each side until golden brown.
- Sauté the thinly sliced onions in the same skillet for about 5 minutes until softened.
- Pour in the chicken broth, scraping up any browned bits, then lower the heat and stir in buttermilk and butter. Simmer until the sauce thickens.
- Return the seared pork chops back into the skillet, spooning sauce over to coat, then cover and simmer for 20–25 minutes.
- Garnish with fresh chopped parsley before serving.
Notes
For deeper flavor, marinate the pork chops in the seasoned mixture for a couple of hours before cooking. Don't forget to garnish with fresh parsley for added flavor and presentation.