Smothered Pork Chops

Trying to find the right way to cooking pork chops without ending up with a shoe-leather hardened piece of meat was a quandary.  Pork chops tend to be very lean, and thin cuts of pork get tough when fried.  This is a better way to deal with a thin chop.  Sear the meat in a hot pan, cook on both sides until 90% done, then it rest while making the gravy.  Five extra minutes over low heat in the bubbling gravy ensures a fairly juicy entree and some tasty sauce.

I like to serve these with potatoes and green beans.

Smothered Pork Chops
From 100 Best Quick Gluten-Free Recipes
Makes 4 servings

4 pork chops, each 1/2" thick
1/2 cup cornstarch
1 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1 tsp salt
1/4 tsp ground black pepper
1/4 cup canola oil
1 cup chicken broth
1/2 cup buttermilk (or use 1/4 cup milk mixed with 1/4 cup plain yogurt)
Chopped fresh parsley for garnish

In a shallow pan combine the cornstarch with the onion powder, cayenne, garlic powder, salt and pepper.  Coat each chop with the mixture and set aside on a clean plate.

Heat the oil in a heavy non-stick skillet over medium heat.  Sear the chops in a single layer, taking care not to crowd them (they will steam instead of brown).  Fry for 7-10 minutes on each side until golden brown.

Remove the chops from the skillet.  Add 3/4 cup of the chicken broth and cook over medium heat until the liquid reduces slightly.  Stir 2 tablespoons of the remaining cornstarch mixture into the remaining 1/4 of chicken broth and add to the skillet.  Cook until thickened.  Reduce heat to low and add the buttermilk.

Return the pork chops to the skillet and spoon sauce over them.  Cover and simmer over low heat for 5 minutes or until the pork is cooked through.  Serve immediately topped with the parsley.