Need to spice up your regular old pork chop routine? Try these pork chops covered generously in an onion gravy. You can also make these using boneless pork chops if you’d like, and they’ll probably cook faster. Serve over grits or serve with store-bought buttermilk biscuits.
– 4 bone-in center-cut pork chops
– 1/2 teaspoon Cajun seasoning
– 3/4 cup all-purpose flour
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon unsalted butter
– 1 large onion, sliced
– 1/4 tablespoon dried thyme
– 1 1/2 cups chicken broth
– 2/3 cup buttermilk
Directions: Sprinkle the pork chops all over with salt and Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate.
Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes. Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce heat to medium-low and cook until the chops are cooked through, 10 to 12 minutes.