The Art of Smothered Pork Chops with Buttermilk Gravy

As we begin our journey to create the ultimate smothered pork chops, it's essential to start with the right ingredients and preparation. The star of the show is indeed the pork chop, which should be a thin cut of meat, typically about one bone thickness. This type of pork chop is ideal for Southern-style cooking, where the focus is on the tender, juicy flesh rather than the richness of the meat.

To add flavor to our pork chops, we'll need some great seasonings. We'll start by adding a little bit of flour to our pan, making sure to cover all surfaces evenly. This will not only add a nice texture but also help to distribute the flavors throughout the dish. Next, we'll sprinkle about two tablespoons of onion powder over the flour, followed by an equal amount of garlic powder. The key here is to give our pork chops a robust flavor profile that complements their natural taste.

But what really sets these smothered pork chops apart is the addition of cayenne pepper. A good shake will do the trick, adding just the right amount of heat without overpowering the dish. Of course, this is entirely up to personal preference, but for those who like a little kick, it's essential. Once we've added our spices, we'll take a moment to stir everything together and make sure all the flavors are well combined.

Now that we have our spice blend ready, it's time to add a pinch of salt to our pan. A little bit more than usual will do, as this will help bring out the natural sweetness in the pork chops. With our spices and salt in place, we can finally start cooking our pork chops.

The choice of pan is crucial when it comes to smothered pork chops. A cast-iron pan has been a staple for Southern cooks for generations, and for good reason. These pans are heavy, hold heat well, and distribute even warmth throughout the dish. They're also virtually indestructible, making them a worthwhile investment for any serious home cook.

Once our pan is hot, we'll add a little bit of olive oil to give it some extra oomph. This will not only add flavor but also help to prevent the pork chops from sticking to the pan. With our pan ready, we can now start cooking our pork chops. They should be cooked for about four minutes per side, or until they reach a nice golden brown color.

While our pork chops are cooking, we can prepare the crowning glory of our dish: the buttermilk gravy. This is where things get really interesting, as we'll need to create a rich, creamy sauce that complements our smothered pork chops perfectly. We'll start by adding a little bit of flour to our pan, making sure to cover all surfaces evenly.

Next, we'll add some chicken stock to the pan, slowly whisking it in until everything is smooth and well combined. This will help thicken the gravy, giving it that signature Southern texture. With our gravy base ready, we can now add a splash of buttermilk to give it that tangy, creamy flavor. A little bit more or less than usual will do, as this will depend on personal preference.

As we stir everything together, we'll take note of the sausage sizzling away in the pan. This is where things get really interesting, as the sausage adds a rich, meaty flavor to our gravy. We'll let it cook for just a minute or two, until it's nice and browned, before adding a little bit more buttermilk.

With our gravy base ready, we can now slide our pork chops back into the pan and pour the gravy over them. This is where things get really exciting, as the combination of smothered pork chops and buttermilk gravy is truly unbeatable. A nice big spoon will do the trick, coating each bite with a rich, creamy sauce that complements the tender, juicy flesh of our pork chops.

Finally, we'll finish off our dish by sprinkling some chopped parsley and green onion over the top of our smothered pork chops. This adds a fresh, herbaceous flavor that cuts through the richness of the gravy perfectly. With our dish complete, we can now sit back and enjoy the fruits of our labor – delicious, smothered pork chops with buttermilk gravy that's sure to impress even the most discerning palates.

As we take our first bite, we'll be transported to a world of Southern comfort food, where tender, juicy pork chops are elevated by a rich, creamy sauce and a side of fluffy mashed potatoes or crispy fried okra. This is truly the ultimate smothered pork chop recipe, one that's sure to become a staple in any serious home cook's repertoire.

With our dish complete, we can now take pride in knowing that we've created something truly special – a culinary masterpiece that's sure to impress even the most discerning palates. So go ahead, take a bite, and let the flavors of this delicious smothered pork chop with buttermilk gravy transport you to a world of Southern comfort food bliss.

"WEBVTTKind: captionsLanguage: enwe're gonna make some uh smothered pork chops a little buttermilk gravy oh that smells good so let's take a look at these pork chops here if you guys want to take a look at these like really good classic pork chops and they're just really good very fresh smell sweet all right we're gonna start off a little bit of flour okay chuck that in there man there's all of it yeah good nice good coating and we're gonna add some great flavor to this um some onion powder all right quite a bit actually about the there we go about two tablespoons on your pan so on your own powder okay some garlic powder about two tablespoons of the same you really want to give this uh this uh this flour coatings a lot of taste right good perfect and then we're gonna add um there you go about a little bit less than a a good shake of some cayenne all right a little more all right perfect you like it hotter go ahead not so be it all right so once you take a fork and stir it together i'm also gonna add a little bit of salt to this once you grab some salt all right yeah a little bit more one more little shake very cool and then uh some fresh cracked pepper cool man okay one cup take our pork chops throw in the flour i i actually just kind of smash the flower in them crust it in to get that good taste go ahead once you add the rest yeah sure and when you when you're making like so southern style pork chops generally they're thin you're kind of like a one bone thickness pork chop that's it that's it cool now you know there's a reason that cast iron pans have been you know around for a hundred years because they're awesome to cook in right they're heavy they hold heat very well and they're virtually indestructible all right so we've got a little bit olive oil once you go and throw that in okay okay now yeah nice little smoke okay we'll roll that around okay so now we'll go ahead and pan fry our pork chops all right would you grab the rest sure all right all right so these are going to take about four minutes per side they're pretty quick but you want some nice color on the outside all right and then we're going to smother them smother them smothering baby we're gonna make or make a a buttermilk gravy go over top of these smothered old-fashioned southern pork chops cool delicious all right so flip these pork chops over nice color all right awesome now a pork chop is a pork chop but the secrets and the gravy right all right so we're going to pan fry this on the other side all right and then we're going to take them out and we're going to make like this amazing buttermilk gravy man all right cool nice color on that okay so we take a little bit of flour and you got a good do you have a good roost booth the man's the man so cool hacking heat okay so i'm going to sprinkle a little bit of flour in the bottom of this put some pork fat alright give it a little stir okay okay now to this side we're going to add some chicken stock all right put it in gonna work that around how's that all right yeah cool now we're gonna turn the heat up just a little bit in front of its eye here all right and let this start to cook down it's gonna thicken itself all right all right take a look at our sausage see this starting to get real thick right all right i'll take a little bit of our buttermilk all right and just give it a little splash okay a little bit more now or a little more than that all right cool buttermilk gravy all right we'll take our pork chops right slide them back into our smothering gravy here put juice back on top of that all right now ted take a take a spoon i just want you to start coating cutting the pork chops okay you got a nice big spoon with it yeah let me go all right okay all right and just give them a good bath where's my you know that delicious little gravy all right so i got some chopped parsley here nice chop finish up a little bit of chopped parsley and then a little bit of green onion can you say onion onion on y'all i guess right all right finish up a little bit chopped onion on top of that and that is some good looking smothered pork chops look at that america that is old time religion that is good looking stuff youwe're gonna make some uh smothered pork chops a little buttermilk gravy oh that smells good so let's take a look at these pork chops here if you guys want to take a look at these like really good classic pork chops and they're just really good very fresh smell sweet all right we're gonna start off a little bit of flour okay chuck that in there man there's all of it yeah good nice good coating and we're gonna add some great flavor to this um some onion powder all right quite a bit actually about the there we go about two tablespoons on your pan so on your own powder okay some garlic powder about two tablespoons of the same you really want to give this uh this uh this flour coatings a lot of taste right good perfect and then we're gonna add um there you go about a little bit less than a a good shake of some cayenne all right a little more all right perfect you like it hotter go ahead not so be it all right so once you take a fork and stir it together i'm also gonna add a little bit of salt to this once you grab some salt all right yeah a little bit more one more little shake very cool and then uh some fresh cracked pepper cool man okay one cup take our pork chops throw in the flour i i actually just kind of smash the flower in them crust it in to get that good taste go ahead once you add the rest yeah sure and when you when you're making like so southern style pork chops generally they're thin you're kind of like a one bone thickness pork chop that's it that's it cool now you know there's a reason that cast iron pans have been you know around for a hundred years because they're awesome to cook in right they're heavy they hold heat very well and they're virtually indestructible all right so we've got a little bit olive oil once you go and throw that in okay okay now yeah nice little smoke okay we'll roll that around okay so now we'll go ahead and pan fry our pork chops all right would you grab the rest sure all right all right so these are going to take about four minutes per side they're pretty quick but you want some nice color on the outside all right and then we're going to smother them smother them smothering baby we're gonna make or make a a buttermilk gravy go over top of these smothered old-fashioned southern pork chops cool delicious all right so flip these pork chops over nice color all right awesome now a pork chop is a pork chop but the secrets and the gravy right all right so we're going to pan fry this on the other side all right and then we're going to take them out and we're going to make like this amazing buttermilk gravy man all right cool nice color on that okay so we take a little bit of flour and you got a good do you have a good roost booth the man's the man so cool hacking heat okay so i'm going to sprinkle a little bit of flour in the bottom of this put some pork fat alright give it a little stir okay okay now to this side we're going to add some chicken stock all right put it in gonna work that around how's that all right yeah cool now we're gonna turn the heat up just a little bit in front of its eye here all right and let this start to cook down it's gonna thicken itself all right all right take a look at our sausage see this starting to get real thick right all right i'll take a little bit of our buttermilk all right and just give it a little splash okay a little bit more now or a little more than that all right cool buttermilk gravy all right we'll take our pork chops right slide them back into our smothering gravy here put juice back on top of that all right now ted take a take a spoon i just want you to start coating cutting the pork chops okay you got a nice big spoon with it yeah let me go all right okay all right and just give them a good bath where's my you know that delicious little gravy all right so i got some chopped parsley here nice chop finish up a little bit of chopped parsley and then a little bit of green onion can you say onion onion on y'all i guess right all right finish up a little bit chopped onion on top of that and that is some good looking smothered pork chops look at that america that is old time religion that is good looking stuff you\n"