SMOTHERED PORK CHOPS adapted from Tyler Florence
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
FRESH ground sea salt and black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup avocado oil
1 cup beef bone broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
- Pat pork chops dry to remove excess moisture.
- Generously season with FRESH ground sea salt and black pepper. Let stand for 10 minutes.
- Combine the flour, onion powder, garlic powder and cayenne in a shallow bowl for a dredge.
- Dredge pork chops in the seasoned flour; shaking off the excess.
- Heat a large cast iron skillet over medium to medium-high heat and coat with avocado oil.
- Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
- Remove the pork chops from the pan and add 1-2 tablespoons of the seasoned flour to the pan drippings.
- Whisk the flour into the fat to dissolve and then pour in the broth. Let the liquid cook down for 3-5 minutes to reduce and thicken slightly.
- Whisk in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
- Simmer for 3-5 minutes until the pork is cooked through.
- Adjust seasoning and garnish before serving.