Fried Pork Chops with Cream Gravy

By nnlester

Southern Living

JANUARY 2003

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 8 (4-ounce) boneless center-cut pork chops
• 1 cup nonfat buttermilk
• 3 tablespoons vegetable oil
• 1 cup fat-free milk
• 1/4 teaspoon salt

Preparation

Step 1

Reserve 2 tablespoons flour, and set aside. Place remaining flour in a shallow dish.

Combine Cajun seasoning, garlic powder, and pepper. Rub pork chops evenly on both sides with seasoning mixture.

Dip pork in buttermilk; dredge in flour. Lightly coat both sides of pork with cooking spray.

Cook pork, in batches, in hot oil in a large heavy skillet over medium-high heat 5 minutes on each side or until golden brown. Drain on paper towels.

Add reserved 2 tablespoons flour to pan drippings in skillet; stir in milk and salt, and cook, stirring constantly, until thickened and bubbly. Serve immediately with pork. Garnish, if desired.