Ingredients:

  • 4 bone-in center-cut pork chops, 1.5 inches thick (2 lbs)
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp vegetable oil
  • 4 tbsp unsalted butter
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken stock
  • 1/2 cup full-fat buttermilk
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Combine flour, paprika, garlic powder, salt, and pepper in a shallow bowl.
  2. Press each pork chop firmly into the seasoned flour, shaking off any excess to avoid a gummy crust.
  3. Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat until it shimmers. Sear chops for 3-5 minutes per side until a mahogany-colored crust forms. Remove chops to a plate and set aside.
  4. Lower heat to medium. Add butter to the pork drippings. Once foaming, add sliced onions and sauté until translucent and golden (about 6-8 minutes). Stir in minced garlic for 60 seconds until fragrant.
  5. Sprinkle 1/3 cup flour over the onions. Stir constantly for 2-3 minutes until the flour smells nutty and loses its raw scent.
  6. Slowly whisk in chicken stock, scraping the bottom of the pan to release the browned bits (fond), until the sauce is smooth.
  7. Return the seared pork chops to the skillet, nestling them into the gravy. Cover with a lid and simmer on low heat for 45-60 minutes until the meat is fork-tender.
  8. Stir in the buttermilk and chopped fresh parsley just before serving to stabilize the emulsion and add brightness.