Cajun Smothered Pork Chops
4 Pork Chops 3/4″ with bone
1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
2 tsp salt
1 tsp cayenne
1/2 tsp black pepper
2 cups milk
2-3 Tbsp butter for frying
1. Mix the spices with the flour. Dry the pork chops and coat with flour mixture. Save the remaining flour mixture for Step 3
2. Heat cast iron skillet to medium high and melt butter. Fry pork chops 3 minutes each side. Remove from pan and set aside.
3. Add 2 Tbsp of flour mixture to the pan, stir to form a paste (adding more butter if necessary). Whisk in 2 cups milk. Boil and stir until thick. Add pork chops to the simmering gravy and cook 5 minutes.
This recipe featured on Friday Food
These are excellent with mashed potatoes and a steamed vegetable. I like the hint of spiciness in the cream gravy. This method also keeps the pork chops tender. There is nothing worse than a dried out nasty pork chop