Parenting is such a learning experience.
As a new parent, there is so much you don’t know. There is fear in simple things like trimming an infant’s fingernails (don’t chop off a finger!). As your child ages you gain experience but new issues occur. How do they interact with friends? What will happen if you DON’T buy that $150 pair of tennis shoes? When can they get a cell phone?
The Ranting Wife and I recently entered into a new age of parenting; we now have one of our children away at college. Some might think that suddenly things become easy. Out of site, out of mind. Like I am fond of telling new parents, “It never gets easier, it just gets different.”
The main challenge of being a parent of a child away at college is the level and type of contact you have. Do you text or call? How often? Do you wait for him or her to reach out? How much do you ask of what is going on? You want to stay part of their life but you don’t want to be that smothering parent. Colleges call those kind of parents helicopter parents because they are ready to drop in at any second. I’ll let you know if I figure that balance out.
Smothering your child may not be good, but smothering these chops is great!
Pork chops, buttermilk, flour and butter – not health food.
Spice and flour the chops.
These barely fit in the pan. I normally hate to crowd the pan this way, but I did anyway.
Chops out, onions in.
Making the gravy.
Reunited…..how it feels so goooood…
Comfort food at its best.
Smothered Pork Chops
Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 25 minutes | Makes: 4 servings | Difficulty: Easy
- 4 bone-in center-cut pork chops (about 1 inch thick)
- Kosher salt
- 1/2 teaspoon Cajun seasoning
- 3/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large onion, sliced 1/4 inch thick
- 1 tablespoon fresh thyme, chopped
- 1 1/2 cups low-sodium chicken broth
- 2/3 cup buttermilk
- Store-bought biscuits, for serving (optional)
Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour.
Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate.
Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes.
Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes. Serve with biscuits.
Per serving: Calories 417; Fat 27 g (Saturated 9 g); Cholesterol 104 mg; Sodium 468 mg; Carbohydrate 12 g; Fiber 1 g; Protein 30 g