Prep Time: 10 minutes | Cook Time: 15 minutes
- 1 cup all-purpose flour
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 pork chops
- 1/4 cup vegetable oil
- 1 cup diced onion
- 2 cups chicken broth
- 3/4 cup buttermilk
- 1 Tbsp hot sauce
In a small bowl combine the flour, onion powder, cayenne pepper, paprika, salt, and pepper. Dredge the pock chops in the flour mixture and set aside.
Heat a cast iron skillet over medium heat and add the vegetable oil. When oil is hot, add the pork chops and cook , 5 minutes per side, until golden brown. Remove the chops and set on a plate.
Add the chopped onions to the pan and cook until translucent, about 4 minutes. Add 3 Tablespoons of the flour mixture into the pan and whisk, making a paste. Cook for 2 minutes.
Whisk in chicken broth and bring the heat up to high, stirring until mixture is thickened. Once thickened turn to low and add the buttermilk and hot sauce. Return the pork chops to the pan and simmer until pork chops are cooked through, about 15 minutes. Remove from pan and serve.
Sprinkle with chopped parsley as a garnish.
Make sure to bring the heat to low when adding the buttermilk, otherwise it will curdle.
Serve these Smothered Pork Chops with Twinkie Cupcakes