mytopleft

Monday, February 20, 2017

Got a little bit of pork chops food porn for you

A couple weekends ago -- sorry, but the project I am on is eating pretty much every minute of my time, so there might be some delay in certain things -- I fixed what I considered to be some truly magnificent smothered pork chops. Nothing difficult here. You start with, of course, a couple thick-cut pork chops, a cup of all-purpose flour, 2 tbs of onion powder, 2 tbs of garlic powder, 1 tsp of cayenne, 1 tsp salt, 1/2 tsp pepper, 1/4 cup olive oil, 1 cup chicken broth and 1/2 cup buttermilk:


Got all that? Good. Put the flour in a shallow dish, add the onion powder, garlic powder, cayenne, salt and pepper, then mix it up right with a fork:


Dredge those pork chops in the flour mixture:


Heat up a good old-fashioned iron skillet -- what? get one, damn it --and put the olive oil in to heat:


Once the oil is hot, drop those dredged chops into the pan, fry for three minutes on each side:


They're going to look pretty tasty already:


Remove the pork chops from the pan and sprinkle a little of the remaining seasoned flour in the drippings. Mix it up right until smoothly blended, then add the chicken broth:


Cook on medium-high heat until the mix starts to thicken:


Stir in the buttermilk to make a delectable, creamy gravy:


Mix it up right:


Put the chops in the pan, cover them with sauce and cook about 5 minutes, until cooked through:


Season with salt and pepper, throw in the sides of your choice and dig in:


Bon appetit, y'all. It don't get much more southern than that.

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