Smothered Pork Chops

Ingredients

• 4 bone-in center cut pork chops (about 1 inch thick)
• Kosher salt
• 1 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 inch thick
• 1 tablespoon fresh thyme, chopped (I omitted this)
• 1-1/2 cups chicken broth
• 2/3 cup buttermilk (I used regular milk)
• Serves 4

Directions

1. If pan roasting chops preheat oven to 350F.
2. Sprinkle the pork chops all over with salt and the 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.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2-3 minutes per side. Transfer to a plate.
4. 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.
5. If cooking pork chops on the stovetop (in the gravy): Add the buttermilk (or regular milk) and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10-12 minutes.
6. If pan roasting the pork chops: Continue to make the gravy by adding the buttermilk (or regular milk) to the pan you seared the chops in. You will need another oven safe pan to pan roast the chops in (preferably cast iron). Season the oven safe pan with about 1- 2 teaspoons of olive oil, add the pork chops, and place in the oven (uncovered) for about 30 minutes. Remove from the skillet, top with the gravy, and serve.