INGREDIENTS:
1 cup flour
1 teaspoon coarse salt
½ teaspoon black pepper
4 bone-in pork chops, about 1 inch thick
¼ cup olive oil
1 cup chicken broth
1 cup buttermilk
2 tablespoons butter
Fresh parsley for garnish
DIRECTIONS:
1. Whisk salt and pepper into flour and place on a large dish. Dredge the chops in the flour mixture, saving the flour to use later.
2. Heat the oil into a heavy large skillet over medium high heat. Cook the chops for 4 minutes per side or until an instant read thermometer reads 145 degrees (start checking after 3 minutes on the second side). Remove the chops to a plate.
3. Whisk a tablespoon of the flour mixture into the pan drippings. Whisk in the chicken broth and ½ cup of the buttermilk and simmer for 3 minutes or so.
4. Whisk in the rest of the buttermilk, another tablespoon of flour and the butter. Simmer until the butter is melted and everything is well combined.
5. Return the chops to the pan and turn them over a few times with tongs until they are warmed up and coated with sauce.
6. Serve the chops with a generous pouring of pan sauce.
Source: Framed Cooks
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