Using boneless pork chops these Fried Smothered Pork Chops make a hearty delicious quick supper when served with rice or my pan fried baby potatoes.
These pork chops stay really moist covered in the gravy and I love to use boneless thin chops so that they cook up fast! The seasoned flour on them has so much flavor – it does call for cayenne paper but you can totally cut back the rate! But add at least a dash or pinch so that you get that background flavor in your gravy!
I also love to use vegetable oil and butter when frying – the vegetable oil gives the butter just a little bit higher cooking temperature and well the butter just makes sense for that amazing butter flavor!
Fried Smothered Pork Chops
It just occurred to me that if you served this pork chop along with pan fried baby potatoes and a couple of eggs over easy it would make a fabulous weekend brunch meal!!
- 1 cup flour
- 2 Tablespoons onion powder
- 2 Tablespoons garlic powder
- 1 teaspoon cayenne pepper (less if you want-but should use at least a dash)
- 1 teaspoon salt
- ½ teaspoon pepper
- 4-5 pork chops (bone-in or boneless) (thickness will determine how long you cook them)
- 2 Tablespoons vegetable oil
- 2 Tablespoons butter
- 1 cup chicken broth
- ½ cup buttermilk
- Combine flour, onion powder, garlic powder, cayenne, salt, pepper in a shallow bowl
- Pat pork chops dry with paper towel then dredge in seasoned flour
- Heat skillet over medium heat with the oil and butter
- Fry the pork chops on each side for 3-4 minutes until golden brown
- Remove pork chops from the pan and add a little of the seasoned flour to make a roux
- Add the chicken broth and stir till thick then add the buttermilk
- Return the pork chops to the pan covering them with the gravy
- Simmer till the pork chops are cooked through and serve