Ingredients
- 1 Cup All Purpose Flour
- 2 Tablespoons Onion Powder
- 2 Tablespoons Garlic Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper Ground
- 4 Bone-In Pork Chops, 1/2 inch thick
- 2 Tablespoons Olive Oil
- 2 Cup Chicken Broth
- 1/4 cup Buttermilk
- 8 ounces Button Mushrooms quartered or sliced 1/8 inch
- 2 Medium Onion sliced 1/4 inch
- 2 Tablespoon Unsalted Butter
- 1/4 cup Heavy Whipping Cream
Directions
- Put the flour in a shallow pan or platter and add the onion powder, garlic powder, cayenne, salt, and pepper. Mix with a fork until it is mixed together evenly.
- Pat the Pork Chops dry with a paper towel and dredge them in the seasoned flour, shake off any excess flour.
- Heat a Large Sauté Pan or Cast-Iron Skillet over medium heat and pour in the oil, when the oil is hot, lay the porkchops in a single layer in the pan and fry for about 3 minutes on each side until golden brown.
- Remove the Pork Chops from the pan and add 1 Tablespoon of Butter, Mushrooms and Onions, cook for 3 to 5 minutes. Remove the Mushrooms and Onions; keep the oil in the pan.
- Add the other Tablespoon of Butter and Sprinkle in about one heaping Tablespoon of the seasoned flour into the Butter and pan drippings. Stir the seasoned flour, butter, and pork fat pan drippings together and cook for about 2 or 3 minutes stirring constantly. The flour should look a little sandy at this point.
- Now add Chicken Broth and continue to stir. Turn the heat down to simmer and stir as the liquid becomes thick. Let simmer while stirring for 10 to 12 minutes.
- Stir in the Buttermilk and Heavy Cream, return the Pork Chops, Onions, and Mushrooms, back to the pan. Spoon the creamy gravy with the onions and mushrooms over the Pork Chops and let simmer for 5 more minutes so that the gravy is thick and creamy, and the Pork Chops are cooked through.
- Taste and adjust seasonings with salt and pepper to taste. Garnish with Chopped Fresh Parsley and Serve
