Backwoods Pork Chops with River Gravy
Updated On: Jul 28 2014 11:00:00 PM CDT
We pour a river of gravy over these mouthwateringly juicy, fried pork chops to complete our recipe for Backwoods Pork Chops with River Gravy. Between the perfectly seasoned pork and the buttermilk-based gravy, we just can't decide what we like best!
What You'll Need:
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork chops
1/2 cup all-purpose flour, divided
1/4 cup buttermilk
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil
3/4 cup milk
What To Do:
In a small bowl, combine garlic powder, onion powder, 1/2 teaspoon salt, and the pepper. Rub seasoning mixture evenly on both sides of pork chops.
Reserve 1 tablespoon flour; set aside. Place remaining flour in a shallow dish. In another shallow dish, combine buttermilk and cayenne pepper. Dip chops in buttermilk, then coat both sides in flour.
In a large skillet over medium heat, heat oil; add chops and cook 5 minutes on each side, or until golden. Drain on paper towels.
Reduce heat to medium-low. Whisk reserved flour into milk, add remaining salt, and cook in skillet until thickened and bubbly, stirring constantly. Serve immediately with chops.