​​​​​​​​​​​​​Smothered Pork Chops

Smothered Pork Chops are one of those Louisiana Creole cuisine style dishes that remind us why the melting pot of cultures is so amazing when it comes to food. The flavor profiles from this area are truly a blend of French, Spanish, Indian, Caribbean, Portuguese, Greek, Canarian, West African, Amerindian, German, Italian and Irish influences. The food also is influenced from the general cuisine of all the nearby Southern States. That's probably why there are so many restaurants serving variations of this dish all over the region. There are two standout ingredients that make this gravy memorable. One is the buttermilk and the other is the cayenne pepper. Another huge contributing factor to the taste of the dish is the quality of the chop. I took a go big or go home approach.

PREP TIME: 25 Minutes COOK TIME: 45 Minutes

PORK CHOP INGREDIENTS:

• 4 7 oz. 3/4" thick Porterhouse Pork Chops - 1,113 Calories
  
• 2 Tbsp. Olive Oil - 238 Calories
  
• 3/4 Cup All-Purpose Flour - 341 Calories
• 1 Tbsp. Onion Powder - 24 Calories
  
• 1 Tbsp. Garlic Powder - 32 Calories
  
• 1 Tsp. Cayenne - 6 Calories
• 1/2 Tsp. Ground Black Pepper - 3 Calories
  
• 1/4 Cup Italian Flat Leaf Parsley, Chopped (Optional) - 6 Calories
  

GRAVY INGREDIENTS:

• 1 Large Sweet Yellow Onion, Thinly Sliced - 60 Calories
  
• ​8 oz. Italian Crimini Mushrooms, Sliced - 32 Calories
  
• 1 1/2 Cup Chicken Broth - 30 Calories
  
• 1 1/2 Cup Buttermilk - 148 Calories
• 2 Tbsp. Olive Oil - 238 Calories
  
• 2 Tbsp. Flour - 56 Calories
  
• 1 tsp. Sea Salt - 0 Calories
  
• 1/2 tsp. Ground Black Pepper - 6 Calories
  
• 1 Tsp. Cayenne - 6 Calories

SERVES 4: 585 Calories per Serving

NOTE: You can also gas grill these chops instead of pan fry and then transfer back into the gravy. If so, skip the flour portion of the dredge and just use the spices to avoid your chops sticking to the grill.

DIRECTIONS:

1. ​​CHOPS: Combine the flour, onion powder, garlic powder, and cayenne in a bowl.
   
2. Dredge the chops in flour mixture on both sides until lightly coated. Shake off excess.
   
3. Heat a large skillet or cast iron pan over medium heat and coat with the olive oil.
   
4. Add pork chops and fry on each side, about 5 minutes per side, until golden brown.
   
5. Remove chops from pan and set aside.
6. ​GRAVY: In the large skillet used for cooking the chops turn heat down to low. 
   
7. Add olive oil and flour and blend to form a roux. Cook for 3 minutes.
   
8. Then whisk in chicken broth, salt, cayenne and pepper. Cook for 5 minutes. Stir occasionally until the blended and slightly thickened.
   
9. Stir in buttermilk. Add onions. Cook for 5 minutes. Stir occasionally.
10. Add mushrooms to gravy. Cook for 5 minutes. Stir occasionally.
    
11. SMOTHERING: Add pork chops back to pan with gravy.
    
12. Cover and cook for 15 minutes.
    
13. SERVING: Place chop in the center of the plate. Smother with onion and mushroom gravy. Sprinkle on fresh parsley.​
    

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