Ingredients Jump to Instructions ↓

  1. 4 large pork chops, about 1 1/2 inch thick 1 teaspoon poultry seasoning salt and fresh ground black pepper to taste

  2. 2 tablespoon vegetable oil

  3. 1 tablespoon butter

  4. 1 large yellow onion, sliced

  5. 4 cloves garlic, finely minced

  6. 1 rounded tablespoon flour

  7. 1 1/2 cup chicken broth

  8. 1/4 cup buttermilk

  9. 1/4 cup water

  10. 4 cups cooked rice, optional

Instructions Jump to Ingredients ↑

  1. Season pork chops on both sides with the poultry seasoning, salt and pepper. Heat the oil in a large frying pan over med-high flame. When the oil is hot, brown the pork chops well, about 5 minutes per side. Remove from the pan and reserve on a plate. Pour off the excess oil, and place the pan back on the stove over medium heat. Add the butter and the onions, along with a big pinch of salt. Sauté for about 10 minutes, or until the onions are well browned. The onions need to caramelize for best results. Stir in the garlic and cook for 1 minute. Stir in the flour and cook for 2 minutes. Add the chicken broth, buttermilk, and water. As the mixture comes to a simmer, use a wooden spoon to scrape any browned bits from the bottom of the pan. Turn the heat to low, and let the onion gravy gently simmer for 15 minutes. Add a splash of water if it seems to be getting too thick. Add the pork chops, and any juices, back into the pan, and coat with the gravy. Cook for about 10 minutes, or until the pork reaches your desired level of doneness. Taste for seasoning and adjust if needed. Serve pork chops over rice, topped with the onion gravy.


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