Southern Style Smothered Pork Chops with Buttermilk Gravy– Dee Dee’s

Diane Hopson Smith


These smothered pork chops are simply wonderful!

We enjoyed these with mashed potatoes, fresh field peas, scalloped tomatoes and some nice fresh crusty french bread.

Even though my photo only shows 2 chops, this recipe is for 4. I cut down the portions when I'm just cooking for 2.

pinch tips: Flour, Eggs & Breading Techniques





10 Min


Stove Top


1 c
all purpose flour
2 Tbsp
onion powder
2 Tbsp
garlic powder
1 tsp
1 tsp
cayenne pepper
1/2 tsp
pepper, freshly ground
pork chops, 3/4-inch thick, bone in
1/4 c
olive oil
1 c
chicken broth
1/2 c
chopped fresh flat-leaf parsley, for garnish
chopped fresh green onion, for garnish

Directions Step-By-Step

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 LEFTOVER SEASONED FLOUR MIXTURE FOR THE GRAVY.
Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. I usee an iron skillet, it’s heavy and you can count on an even heat. I’m pretty sure it’s a southern thang as well.
When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 to 4 minutes on each side until golden brown.
Remove the pork chops from the pan and add a little sprinkle of seasoned flour (about 2 spoonfulls) to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper; garnish with chopped parsley and/or chopped green onions before serving.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American