mothered pork chops

pork chops with a mother


1 pound of flour
2 tbsp powdered onion
2 tbsp powdered garlic
1 tsp. cayenne
1 teaspoon of salt
a half teaspoon of black pepper
4 pork chops, thin
2 tablespoons bacon grease
2 tbsp extra virgin olive oil
2 quarts of buttermilk
Optional garnish: chopped fresh parsley or green onions


In a pie plate, combine flour, onion powder, garlic powder, red pepper, salt, and black pepper. Toss the pork chops in the flour mixture and shake off any excess.
Melt the bacon grease and oil combined in a cast iron skillet over medium heat. Place pork chops in skillet gently and cook for 5 minutes on each side, or until golden brown. Remove the pork chops from the pan.
12 cup flour mixture and buttermilk, well combined; pour into skillet, stirring constantly into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.


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