Yield: 2-3 Servings

Scott Nowell

Dec. 2017 Hmm pork chops. Lots of choices for the seasoning here. The recipe I adapted this from used Poultry Seasoning, but I like herbs de Provence better. You can use about anything that suits you. The number of servings depends on the quantity and thickness of the pork you use. The original called for inch thick chops. I used ½ inch thick cutlets. Adjust the cooking times to suit your pork. I think the thicker cutlets are the right choice.

• 4pork chops or cutlets
• 2tsp herbs de Provence, Poultry Seasoning, Italian Seasoning, etc.
• salt and pepper
• 1onion, sliced
• 4cloves garlic, minced
• 1½TBS all-purpose flour
• 1½cups chicken broth
• ¼cup buttermilk or 1 TBS Saco buttermilk powder and ¼ cup water
• ¼cup water

Pat the pork dry and season on both sides with salt, pepper and your chosen seasoning.

Heat 2 tablespoons of oil in a large skillet over medium high heat. Add pork and brown well on both sides. Remove to plate, reserve.

Dump oil from pan and add 2 tablespoons of butter to pan over medium heat. Add the onions and a big pinch of salt. Brown for about 15 minutes, stirring occasionally. Add garlic, cook 1 minute. Add flour and cook 2 minutes.

Add chicken broth, plate juices, ¼ cup buttermilk and ¼ cup water. Simmer for about 15-20 minutes, stirring occasionally.

Adjust heat to low and add pork to pan with sauce. Simmer for 10 to 20 minutes, depending on the thickness of your meat. Baste the meat with the sauce occasionally.

Serve with: