Ingredients

• 2 cups all-purpose flour
• 2 tablespoons onion powder
• 1 tablespoons garlic powder
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 pork chops, – around 3/4-inch thick (bought ours from Costco)
• 1/4 cup olive oil
• 2 cups chicken broth (can make with soup base or caldo de pollo)
• 1/2 cup buttermilk or heavy cream
• 1 tablespoon corn starch

Directions

PORK

• 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.
• Trim the fat off the pork chops, individually place within heavy ziplock bag and beat with rolling pin to flatten out slightly and tenderize.
• Work each pork chop into the flour mixture – ensure there is a thorough coating
• Heat a large cast iron skillet over medium/medium high heat and coat with the oil.
• 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

GRAVY

• In small dish mix together the chicken stock and heavy cream or buttermilk
• Add corn starch and mix together thoroughly.
• Add a little sprinkle of seasoned flour to the pan drippings – whisk to dissolve into the fat
• Pour in the chicken broth & cream mixture in.
• Let the liquid reduce and thicken slightly.
• Add the pork chops to the skillet and cook together for 5 minutes