We all remember eating tough pork chops as a kid since Moms would deliberately overcook them to ensure nobody got sick from undercooked meat. Consequently the chops would be bone dry, impossible to cut even if using a steak knife, and when it came to chewing, well imagine a tiny Chihuahua trying to eat peanut butter and you get the picture. Don’t get me wrong, my Mom was a great cook, but pork chops were every Mom’s nemesis in those days. Thankfully times have changed and you can buy thinly sliced pork chops that turn out tender, juicy, and full of flavor if prepared the right way. What once took 90 minutes to prep and cook, now can be done in under 20 minutes. The perfect recipe for dinner when you don’t have tons of prep time but still want a full-flavored home cooked meal!
4 thin pork chops
2 cloves garlic
1 cup low sodium chicken broth
2 cups buttermilk
1/2 cup flour
1/2 tsp Onion Powder
1/2 tsp paprika
Freshly ground black pepper
Fresh parsley (curly)
Place pork chops in a shallow casserole dish and pour over a cup of buttermilk until well covered. Set aside for 10 minutes. Then remove to a plate and lightly pat off excess buttermilk.
Add onion powder, paprika, salt/pepper to flour and dredge the pork chops. Add olive oil to non-stick frying pan and when smoking add the pork chops. Brown on one side for 3 minutes then turn down heat to medium and flip the pork chops and brown the other side. When fully browned remove to a plate and cover with foil.
Add 3 Tbl of the remaining flour to the pan and make a roux. Add half the chicken broth and whisk till smooth and no lumps. Turn heat down to medium and continue to whisk in broth. Finely chop the 2 cloves of garlic and add to the gravy, before slowly adding 3/4 cup of buttermilk – whisk vigorously while bringing it to a boil.
Add pork chops on top of gravy – cover pan and turn heat down to low for 3 minutes.
Chop parsley. Remove pork chops from pan and top with gravy. Sprinkle parsley on top and serve.