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Smothered Pork Chops


    • 1 cup flour
    • 2 Tbsp onion powder
    • 2 Tbsp garlic powder
    • 1 tsp red pepper
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 4 thin pork chops
    • 2 Tbsp bacon fat
    • 2 Tbsp olive oil
    • 2 cups buttermilk


    Chopped fresh parsley or green onions, for garnish, optional

    Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

    Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown.

    Remove pork chops from skillet.

    Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

    Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.