I really love pork chops and all pork products. It’s a versatile meat to cook with and delicious when prepared correctly. Unfortunately, a lot of pork, especially pork chops, are tough and tasteless.
I couldn’t remember the last time I’d had a tender, juicy pork chop until we purchased some from my friend, Russell, at Sunny Cedars Farm. His pigs are all raised on pasture, antibiotic and hormone-free, and I’m telling you it was the BEST pork we’d had in forever. Tender, not tough, flavorful and juicy. Just as pork should be.
It wasn’t until we bought some of his pork that we really enjoyed pork again. So, do yourself a favor, find your local pig farm and become friends! You won’t regret it!
2-4 center cut pork chops
1 cup buttermilk (make your own: 1 cup milk mixed with 1 tbls. lemon juice)
1 1/2 cups self-rising flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
salt and pepper to taste
1 large onion, sliced
2 cups water heated with 2 beef bouillon cubes (I use my microwave)
or 2 cups Bone Beef Broth
1/2 cup oil for frying
1/4 cup flour (for gravy)
2-3 tbls butter
Soak pork chops in buttermilk several hours.
Mix self-rising flour, garlic powder, onion powder, paprika, salt and pepper in a large zip-top bag. Remove pork chops from buttermilk, place in zip-top bag with flour mixture, seal bag and shake until well coated. Place pork chops on a cooling rack and let sit 30 minutes.
While pork chops are resting, heat 2 cups water with 2 beef bouillon cubes; once heated remove and allow to cool (skip this step if using prepare Bone Beef Broth).
In a large electric fry pan (or other large frying pan) heat oil and butter on 350 until butter is melted and oil is hot; add sliced onion and saute’ until well caramelized. Remove onion with slotted spoon and drain on paper towels.
Add pork chops to fry pan and cook 10-15 minutes, turning once to evenly brown and insure pork is cooked through. Remove pork chops; place in an oven safe pan and place in your oven to stay warm on 250.
Yield: 2-4 servings