A delightful twist on a classic Southern dish, these pork chops are crispy, flavorful, and paired with a creamy gravy that's perfect for any occasion.
Combine the flour, garlic powder, onion powder, paprika, seasoning salt, and black pepper in a shallow dish.
Mix the dry ingredients thoroughly to ensure even seasoning.
Pour the buttermilk into another shallow dish.
Using buttermilk helps tenderize the pork chops and adds a tangy flavor.
Dip each pork chop into the buttermilk, then dredge in the seasoned flour mixture, ensuring an even coating.
Press the flour mixture onto the pork chops for a thicker crust.
Heat the butter in a skillet over medium-high heat until melted and hot.
Ensure the butter is hot enough to sizzle when the pork chops are added.
Cook the pork chops in the skillet for about 5 minutes per side, or until golden brown and cooked through. Remove and keep warm.
Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
Add the chopped onion to the skillet and sauté until softened, about 3-4 minutes.
Stir frequently to prevent the onions from burning.
Whisk in the remaining flour and milk, stirring constantly until the gravy thickens and becomes bubbly.
Adjust the thickness of the gravy by adding more milk if needed.
Serve the pork chops topped with the creamy gravy.
Garnish with freshly chopped parsley for a touch of color and flavor.
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