Smothered pork chops are not photogenic, but what they lack in looks they make up for in flavor. This is true Southern comfort food.
If you use Berkshire pork chops you’ll be rewarded with pork that is more like a t-bone steak. Fatty, tender, and flavorful like pork is supposed to be, not dry and tough like supermarket pork chops. You might be surprised at the amount of fat around the outer edge. These little piggies stay nice and warm in the winter time. If you need to, you can trim the fat; the pork is still beautifully marbled, like good beef.
Serve these beauties over egg noodles, rice, or mashed potatoes, and accompany them with Winter Squash and Goat Cheese Gratin.
Smothered Pork Chops
1 cup all-purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in (preferably Berkshire)
1/4 cup olive oil
1 medium onion, thinly sliced
1 cup low-sodium chicken broth
1/2 cup buttermilk
Put the flour in a shallow platter and add the onion and garlic powders, cayenne, salt and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. Don’t throw away the seasoned flour just yet.
Heat a large saute pan or cast iron skillet over medium heat and add the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for a few minutes on each side or until golden brown. Remove the pork chops from the pan. Add the sliced onions to the pan. Stir them to coat with fat, but then let them sit undisturbed for a minute or so. Keep an eye on them so they don’t burn, but you want the onions to develop some brown bits. When that happens stir and continue frying for 5-10 minutes, stirring occasionally until they are softened and golden brown.
Add a couple of tablespoons of the seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then whisk in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly, whisking occasionally. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer until the pork is cooked through. Season with salt and pepper, if necessary.