THE NEELEY’S SMOTHERED PORK CHOPS

READY IN: 40 mins

SERVES: 4

YIELD: 4 chops

INGREDIENTS

• 4 pork chops
• 1⁄8 teaspoon sea salt
• 1⁄4 teaspoon cracked black pepper
• 1 cup flour
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• 2 teaspoons smoked paprika
• 1⁄4 cup peanut oil
• 1 medium onion, diced
• 2 cups chicken broth
• 3⁄4 cup buttermilk
• 3 teaspoons hot sauce

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.