Ingredients

4 Large Pork Chops - Bone-in or boneless (1 inch thick at least - for those who don't use American measurements, 1-inch is approximately the distance from the tip of your index finger to first knuckle.)

1 Large Yellow Onion - SLICED

4 Cloves Garlic - MINCED (fresh garlic is better than the pre-minced garlic, but minced garlic in a jar works too if you don't have fresh.)

2 TableSpoons Oil - (I use Olive Oil, but vegetable oil or avocado oil works too)

1 TableSpoon Butter

1 and 1/2 TableSpoons All-Purpose Flour

1 and 1/2 CUPS Chicken Broth

1/4 Cup Buttermilk

1/4 Cup Water

Poultry Seasoning - to taste

Salt - to taste

Black Pepper - to taste (freshly ground or slightly coarse works, totally based on your preference)

Directions

1. SPRINKLE Pork Chops with poultry seasoning, salt and black pepper on both sides. 

2. HEAT Oil in a LARGE skillet over MEDIUM-HIGH Heat. Once oil is hot, brown pork chops well on both sides. Start with 2.5 minutes on one side, then flip over (I recommend using tongs to avoid oil splashing on you!!) and do another 2.5 minutes on the other side. Flip over again and brown for an additional 1 - 2 minutes on each side until the pork chops looks nicely browned on both sides and NOT BURNT. Each side should total no more than 5 minutes. Transfer Pork Chops to plate.

3. DISCARD Excess grease/oil from pan. Then MELT Butter in the same skillet. Next, REDUCE to MEDIUM Heat and ADD Onions with a pinch of salt. Stir occasionally until onions are very brown and caramelized. About 15 MINUTES. Then Stir in minced Garlic and cook for 1 MINUTE. Then Stir in flour and continue cooking for an additional 2 MINUTES.

4. POUR Chicken broth into skillet and stir, dissolving browned bits in the bottom of the skillet. Pour juices that have accumulated on the plate containing the pork chops, into the the skillet. Mix in Buttermilk, STIR until blended. ADD Water. Bring sauce to a simmer, then REDUCE to LOW Heat. Cook until onions begin to break down and sauce is thickened. Approximately 15-20 minutes.

5. PLACE Pork chops into sauce, spooning sauce over meat to coat. Keep temp on LOW Heat and continue to simmer for 10 MINUTES. Flip pork chops over about half way through at 5 minutes to ensure all sides are nicely sauced and get time closer to the heat.

6. SERVE! I usually serve this dish over mashed potatoes (I cheat and use instant mashed potatoes, to save time an energy). And I also roast hearty veggies (like broccoli, Brussels sprouts, and cauliflower) in the oven to go with this dish.

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Author's Note:

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