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About the Recipe
Winter evenings call for thick cut bone-in pork chops covered in delicious gravy. Serve with mashed potatoes!
A cast iron pan is best for this recipe, but any kind of heavy-bottomed skillet will work.
Ingredients
2 large sweet onions, thinly sliced
2 tablespoons butter
4 bone-in pork chops, 1 1/2-inches thick
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons flour
1 1/2 cups beef broth
1/4 cup buttermilk
1/4 cup water
Preparation
Step 1
Melt butter in a large pan over medium heat. Add onion. Once onions start to soften, turn heat down to medium-low and cook until golden brown, about 25 minutes, stirring often.
Step 2
Remove onions to a bowl and set aside.
Step 3
Sprinkle salt, garlic powder, onion powder, cayenne and black pepper on both sides of pork chops.
Step 4
Add olive oil to pan and place over medium-high heat. Once hot, add pork chops.
Step 5
Cook pork chops until nicely browned on both sides, about 5 minutes per side. Remove from pan and set aside. (note: they don't have to be all the way cooked at this point.)
Step 6
Sprinkle flour on bottom of pan and cook 1 minute.
Step 7
Gradually whisk in broth, buttermilk, and water.
Step 8
Let it come to a simmer and return pork chops and onion to pan.
Step 9
Simmer for 10 minutes or until pork chops are done. (145 degrees)
Step 10
Serve and enjoy!