1½ teaspoons onion powder
1½ teaspoons garlic powder
½ teaspoon cayenne pepper
1 teaspoon seasoning salt
½ teaspoon clean cracked black pepper
2 teaspoons as well as 2 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 big onion, thinly sliced
1 teaspoon refreshing chopped thyme, or ¼ teaspoon dried thyme
¾ cup buttermilk or large cream
Chopped refreshing flat-leaf parsley, for garnish
1. Pat the pork chops dry with paper towels to take away any dampness. Year with onion powder, garlic powder, cayenne, seasoning salt, pepper and 2 teaspoons of the olive oil.
2. Dredge each and every chop in the flour shake off the surplus and keep the remaining flour.
3. Heat the remaining 2 tablespoons olive oil and 2 tablespoons of the butter in a skillet or pan around medium heat. When warm, fry the pork chops in a single layer on every side until golden brown, about 3 to 4 minutes for every aspect (if working with boneless pork chops, cook 2 minutes per facet). Clear away from the pan and continue to keep heat.
4. Pour out all but 1 tablespoon of the fat in the pan and heat more than medium heat. Increase sliced onions and a pinch of salt. Prepare dinner even though stirring at times, till delicate and caramelized, about 10 minutes. (Add 1 tablespoon of the rooster broth if the pan gets to be far too dry.)
5. Increase the garlic and thyme cook until finally fragrant, about 30 seconds. Increase 2 tablespoons of the remaining flour to the pan. Blend the flour into the onions and cook to dissolve, about 2 minutes.
6. Pour in the hen broth, scraping up the browned bits from the bottom of the pan. Allow the liquid lessen and thicken a bit, about 2 minutes. Whisk in the buttermilk or product and simmer for 1 to 2 minutes until eventually thick and creamy.
7. Return the pork chops to the pan. Coat them in the sauce and enable simmer until finally the pork is entirely cooked through, about 5 minutes. The sauce will carry on to thicken as it cooks if it gets to be too thick, insert a minor cream or broth to slim it out to your sought after regularity.
8. Flavor and year with salt and pepper, if required. Garnish with the chopped parsley in advance of serving. Serve heat.
For each serving: 430 calories 27g body fat 11g saturated fat 121mg cholesterol 27g protein 20g carbohydrate 3g sugar 2g fiber 781mg sodium 78mg calcium