Tyler Florence is one of my earliest favorite chefs on Food Network. I love his show, Food 911, too bad it’s no longer around but I used to daydream before that he would come in my kitchen and rescue me,err my dish from becoming a disaster ( I used to burn a lot of food before including water LOL, no kidding).
I have this pork chops sitting in my freezer for almost a week now, I defrosted it but come time to prepare dinner, I’m stumped as to what I’d do with it, it’s like a writer’s block, I didn’t know what to do. I was staring at it. Clock is ticking. I knew any minute then,I’ll hear: what’s for dinner?; are you starting dinner yet, mommy?
Then I saw Tyler (no, not the chef, my little boy wonder).
Yes! It’s Tyler to the rescue..(eww, I’m bad at this writing stuff).
Okay, no more of that, I’ll stop before I puke LOL
I have this recipe saved and I remembered it when I saw the pork chops on the freezer. I’ve always wanted to do this and I finally got the perfect opportunity to do so…There; that’s more like it.
Here, I took some photos…recipe and my notes at the end..oh, and I do like to hear from you..if you’re not too busy…
pan-fry the flour-coated chop
turn to cook the other side..
sprinkle some of the seasoned flour on the drippings to make a roux
add the chicken stock and buttermilk, simmer for 10 minutes, then add the cooked pork chops
pork chops with buttermilk gravy..yum, yum, yum!
I should have made this a long time ago..it’s so delicious, I served it with garlic fried rice.
RECIPE FOR SMOTHERED PORK CHOPS
courtesy of Tyler Florence and Food Network
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne ( I doubled this amount)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in ( I didn’t measure my chops but I think it’s thinner than this)
1/4 cup olive oil
1 cup chicken broth ( I ran out, so I just used water)
1/2 cup buttermilk ( I used 1 tablespoon buttermilk powder+enough liquid to make half cup)
Chopped fresh flat-leaf parsley, for garnish
Note: I’m not sure it’s safe to save flour that’s been used for dredging/coating the meat, so I suggest you use half of the seasoned flour only in dredging the meat, it’s plenty enough for it, if not, you can always add.
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.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, 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 and add a little sprinkle of seasoned flour to the pan drippings.
Mix the flour into the fat to dissolve and then pour in the chicken broth in. 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.
Changes/adjustments I made to the recipe: I only have 3 pork chops, valentine/butterfly cut ( it has less fat) so I halved the recipe for gravy. I added 1 teaspoon more of cayenne pepper to the flour and for the buttermilk, I used the powdered form diluted with water. I didn’t have chicken stock so I just used water. There. I think I covered it all..(fingers crossed)
Tyler Florence's Smothered Pork Chops
Ingredients (click ingredient to buy it)
- 1 CUP All-Purpose Flour
- 2 TABLESPOONS ONION POWDER
- 2 TABLESPOONS GARLIC POWDER
- 1 TEASPOON CAYENNE I DOUBLED THIS AMOUNT
- 1 TEASPOON SALT
- 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
- 4 PORK CHOPS 3/4-INCH THICK, BONE-IN ( I DIDN’T MEASURE MY CHOPS BUT I THINK IT’S THINNER THAN THIS)
- 1/4 CUP OLIVE OIL
- 1 CUP CHICKEN BROTH I RAN OUT, SO I JUST USED WATER
- 1/2 CUP BUTTERMILK I USED 1 TABLESPOON BUTTERMILK POWDER+ENOUGH LIQUID TO MAKE HALF CUP
- CHOPPED FRESH FLAT-LEAF PARSLEY FOR GARNISH
- NOTE: I’M NOT SURE IT’S SAFE TO SAVE FLOUR THAT’S BEEN USED FOR DREDGING/COATING THE MEAT SO I SUGGEST YOU USE HALF OF THE SEASONED FLOUR ONLY IN DREDGING THE MEAT, IT’S PLENTY ENOUGH FOR IT, IF NOT, YOU CAN ALWAYS ADD.
- 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.
- HEAT A LARGE SAUTE PAN OR CAST IRON SKILLET OVER MEDIUM HEAT AND COAT WITH THE OIL. WHEN THE OIL IS NICE AND HOT, 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 AND ADD A LITTLE SPRINKLE OF SEASONED FLOUR TO THE PAN DRIPPINGS.
- MIX THE FLOUR INTO THE FAT TO DISSOLVE AND THEN POUR IN THE CHICKEN BROTH IN. 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.
- CHANGES/ADJUSTMENTS I MADE TO THE RECIPE: I ONLY HAVE 3 PORK CHOPS, VALENTINE/BUTTERFLY CUT ( IT HAS LESS FAT) SO I HALVED THE RECIPE FOR GRAVY. I ADDED 1 TEASPOON MORE OF CAYENNE PEPPER TO THE FLOUR AND FOR THE BUTTERMILK, I USED THE POWDERED FORM DILUTED WITH WATER. I DIDN’T HAVE CHICKEN STOCK SO I JUST USED WATER. THERE. I THINK I COVERED IT ALL..