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southern style smothered pork chops with buttermilk gravy– dee dee’s

(10 ratings)
Recipe by
Diane Atherton

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.

(10 ratings)
yield 4 serving(s)
cook time 10 Min
method Stove Top

Ingredients For southern style smothered pork chops with buttermilk gravy– dee dee’s

  • 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
  • 4
    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

How To Make southern style smothered pork chops with buttermilk gravy– dee dee’s

  • 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 LEFTOVER SEASONED FLOUR MIXTURE FOR THE GRAVY.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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