SMOTHERED PORK CHOPS
This dish is perfect for that chilly day or when you \'re craving some goodl old down-home comfort food.
Servings: 4
Recipe By: Tyler Florene (on Food TV)

1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 center cut pork loin chops 3/4" thick
1/4 cup olive oil
1 large onion -- sliced 1/4" thick
1 cup chicken broth
2 tablespoons dry white wine
1/4 teaspoon Tabasco sauce
1/2 cup buttermilk

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

In a large skillet, heat oil until very hot but not smoking. Lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan to a platter and tent to keep warm.

Add onions to the skillet, reduce heat to medium-low and cook until onions are soft and translucent, about 4-5 minutes, stirring occasionally. (Add a drizzle of additional oil if needed.) Transfer onions to the plate holding the chops and tent to keep warm. In a large measuring cup, combine the chicken broth, wine and Tabasco sauce, and set aside. Add about 2-3 tablespoons of the seasoned flour mixture to the pan drippings in the skillet. Mix the flour into the fat to dissolve and well-combined. Add the chicken broth mixture and let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

In medium bowl, combine broth. wine, Tabasco, cornstarch and thyme; whisk to mix thoroughly. Return skillet to medium heat; add broth mixture and heat to boiling, stirring constantly and scraping up the browned bits from the bottom of the skillet. Boil 1-2 minutes, stirring constantly. Reduce heat, return chops to skillet; top chops with the cooked onions. Cover and cook over low heat 2-3 minutes or until heated through. Serve immediately.


Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved