This is comfort food, at it's best. Pork chops are seared and roasted and smothered with plenty of onions. A quick pan sauce is made with buttermilk and chicken broth, and you have a dinner that is easy enough for a work night dinner!
Course main
Cuisine American
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Author Debby - www.AFeastfortheEyes.net
Ingredients
4center cut pork chopsbone-in, about 1-inch thick
2teaspoonsKosher salt
3/4cupall-purpose flour
2tablespoonsextra virgin olive oil
1tablespoonunsalted butter
1large onionsliced 1/4 inch thick
1garlic cloveminced
1tablespoonfresh thymechopped
1 1/2cupschicken broth
2tablespoonDijon mustard
2/3cupsbuttermilk
2teaspoonsCajun Seasoningsee recipe below
CAJUN SEASONING BLEND:
1tablespoongarlic powder
1tablespoononion powder
2teaspoonswhite pepper
2teaspoonsground black pepper
1 1/2teaspoonsground cayenne pepper
2teaspoonsdried thyme
1/2teaspoondried oregano
Saltoptional
Instructions
Preheat the oven to 425°F.
Pat the pork chops dry; season the chops with salt and Cajun seasoning. Pour the flour into a shallow bowl. Dredge the pork chops in the flour to coat, and tap off any excess. Reserve the remaining flour.
In an oven-proof skillet (cast iron is my personal favorite) heat the olive oil on medium-high heat. Add the chops and sear until browned, 2 to 3 minutes turn over and put into the oven. Roast until they reach an internal temperature of 145°F (about 20 minutes). Transfer to a plate; cover loosely with foil. Drain any excess fat.
Note: Can you cook the chops on the stove top? Yes, but I find that searing and roasting yields better results and less risk of overcooked, dried chops. You can use boneless chops, but they can dry out much quicker than chops with the bone-on.
Add the butter, onion, garlic, 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, and Dijon, and the buttermilk and bring to a boil and cook until reduced by one-third, about 2 minutes.
Return the chops to the pan, including the juice.
Perfect with a side of mashed potatoes or roasted sweet potatoes.
CAJUN SEASONING BLEND:
Mix all ingredients together and store in a small jar.
Notes
Recipe source: Food Network Magazine, December 2011 IssueI save glass spice jars and re-use them for homemade spice mixes. Super easy, cost-effective!