- 15 mins
- 40 mins
Ingredients
- 4 bone-in center-cut pork chops (about 1 inch thick)
- Kosher salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1-2 tablespoons unsalted butter
- 2 large onions, sliced 1/4 inch thick
- 1 tablespoon fresh thyme, chopped
- 1 1/2 cups low-sodium chicken broth
- 2/3 cup buttermilk
Preparation
Step 1
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. Reserve the remaining flour.
Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate.
Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes.
Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes.