Tender Southern Smothered Pork Chops

These Southern-style pork chops are seasoned, golden-fried, then simmered in a creamy onion gravy until fork-tender. Classic comfort food that’s simple and full of flavor, perfect for Sunday supper or weeknight meals.

INGREDIENTS:

4 bone-in pork chops about 1 inch thick

salt and pepper to taste

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/4 cup vegetable oil

1 large onion thinly sliced

2 cups chicken broth

1/2 cup buttermilk

2 tablespoons unsalted butter

fresh parsley chopped, for garnish

DIRECTIONS:

Season the pork chops with salt and pepper on both sides.

In a shallow dish, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper. Dredge each pork chop in the flour mixture, shaking off any excess.

Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown on both sides, about 3–4 minutes per side. Remove from skillet and set aside.

In the same skillet, add sliced onion and cook until softened, about 5 minutes.

Stir in chicken broth, scraping up any browned bits from the bottom. Reduce heat to low and stir in buttermilk and butter. Cook until sauce is slightly thickened.

Return pork chops to the skillet and spoon sauce over them. Cover and simmer for 20–25 minutes, or until pork chops are tender and cooked through.

Garnish with chopped parsley before serving.