THE NEELEY’S SMOTHERED PORK CHOPS RECIPE

THE NEELEY’S SMOTHERED PORK CHOPS

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READY IN: 40 mins

SERVES: 4

YIELD: 4 chops

INGREDIENTS

 

DIRECTIONS

  • Pat the porkchops dry with a paper towel and season with salt and pepper.
  • Combine the flour, onion powder, garlic powder, cayenne and paprika.
  • Dredge the chops in flour mixture on both sides until lightly coated.
  • Heat a cast iron skillet over medium heat and coat with the peanut oil.
  • When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
  • Remove chops from pan and set aside.
  • Add onions to pan and saute until fragrant, about a minute.
  • Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
  • Slowly whisk in the chicken broth, making sure there are no lumps.
  • Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
  • Once the sauce coats the back of your wooden spoon, pour in the buttermilk.
  • Add hot sauce and stir to combine.
  • Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.

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