Backwoods Pork Chops with River Gravy

By dcarriger56

Ingredients

• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon plus 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (4-ounce) boneless center-cut pork chops
• 1/2 cup all-purpose flour, divided
• 1/4 cup buttermilk
• 1/8 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 3/4 cup milk

Details

Servings 4
Cooking time 20mins
Adapted from mrfood.com

Preparation

Step 1

In a small bowl, combine garlic powder, onion powder, 1/2 teaspoon salt, and the pepper. Rub seasoning mixture evenly on both sides of pork chops.

Reserve 1 tablespoon flour; set aside. Place remaining flour in a shallow dish. In another shallow dish, combine buttermilk and cayenne pepper. Dip chops in buttermilk, then coat both sides in flour.

In a large skillet over medium heat, heat oil; add chops and cook 5 minutes on each side, or until golden. Drain on paper towels.

Reduce heat to medium-low. Whisk reserved flour into milk, add remaining salt, and cook in skillet until thickened and bubbly, stirring constantly. Serve immediately with chops.