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pork chops fresh garlic thyme cayenne pepper salt ground black pepper extra-virgin olive oil flour onion chicken broth low-fat buttermilk flat leaf parsley
Viewed: 27 - Published at: 2 years agoIngredients
- 4 pork chops, 3/4-inch thick, bone-in
- 1 tablespoon minced fresh garlic
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon salt, more if needed to your taste
- 12 teaspoon freshly ground black pepper
- 14 cup extra virgin olive oil
- 1 cup all-purpose flour
- 12 small onion, slice thinly
- 1 cup low-sodium fat-free chicken broth
- 12 cup low-fat buttermilk
- chopped fresh flat-leaf parsley, for garnish
Method
- Season each chop, front and back with the fresh garlic, dried thyme, cayenne, salt and pepper.
- Put the flour in a shallow platter and dredge each chop in the flour.
- Shake off the excess.
- Heat the olive oil in a large saute pan or cast iron skillet over medium heat.
- Once oil is hot, lay pork chops in single layer and cook 3-4 minutes on both sides till golden brown.
- Remove the pork chops from pan.
- Add the onions into the pan and saute until slightly tender.
- If the pan seems dry, drizzle in some olive oil before adding the onions.
- Sprinkle in 1 tablespoon of flour into pan, stirring frequently until rawness of flour has been cooked out.
- Add the chicken broth.
- Let it come to a simmer and reduce down a bit.
- Stir frequently to loosen up what was stuck to the bottom of the pan.
- Add the buttermilk to make the sauce into a creamy gravy.
- Return the pork chops to the pan, spooning the gravy over them.
- Cover and let simmer for 10 minutes until the pork is cooked through.
- Season with salt and pepper and garnish with freshly chopped parsley.
