Prep Time::15 mins
Cook Time::55 mins
Total Time:: 1 hr 10 mins
Servings::4
Ingredients
4 large bone-in pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 ½ tablespoons all-purpose flour
1 ½ cups chicken broth
¼ cup buttermilk
¼ cup water
Directions
Gather all ingredients.
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Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides.
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Heat vegetable oil in a large skillet over medium-high heat; add pork chops and brown well on both sides, about 5 minutes per side. Transfer to a plate.
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Discard excess grease from the pan and melt butter in the same skillet. Reduce heat to medium; stir in onion with a pinch of salt and cook until onion is very browned and caramelized, about 15 minutes.
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Stir in garlic and cook for 1 minute. Stir in flour and cook for 2 minutes.
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Pour chicken broth into the skillet and stir, dissolving browned bits of food in the bottom of the skillet.
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Pour juices that have accumulated on the plate containing pork chops into the sauce.
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Mix in buttermilk until smooth.
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Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
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Place pork chops into sauce, spooning sauce over meat to coat.
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Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
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