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AIRBORNE GOURMET ~ Smothered Pork Chops

Recipes by Chef David Sears

Pork Chops

  • 4 bone-in chops
  • 1 1/2 thick
  • 1/2 tbsp onion and garlic powder
  • 1/2 tsp cayenne
  • 1/2 tsp fresh black pepper
  • 1 tsp seasoning salt
  • 2 tsp oil
  • 1/2 cup all-purpose


  • 1 tbsp unsalted butter
  • 1 large onion sliced thin
  •  pinch of salt
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme
  • 1/2 cup chicken broth
  • 3/4 cup buttermilk

Method Pork Chops: Dry and coat chops with 2 tsp of oil and seasonings. Dredge in flour, shake off excess and keep flour. Heat 2 tbsp oil and butter in a skillet over medium heat. When hot fry the chops in a single layer until golden on each side 3 - 4 minutes. Remove from skillet and keep warm. Method Gravy: In the same pan add butter then onions and salt. Cook stirring occasionally for 8 to 10 minutes. Add garlic and thyme. Add remaining flour and cook for about 2 minutes. Pour in chicken broth and scrape the sides and bottom of the skillet. Reduce for 2 minutes until slightly thickened. Whisk in buttermilk and simmer for 2 minutes. Return the chops to the pan and simmer for 5 minutes. Serve over white rice or noodles.

~ Sláinte


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