Ingredients
-
4
-
1/8
-
1/4
-
1
-
2
-
1
-
1
-
2
-
1/4
-
1
-
-
-
-
-
Directions
The Neeley’s Smothered Pork Chops,Smothered pork chop and chicken recipes are all over the South. This one came from the Neeley’s Celebration cookbook. I think the buttermilk is what makes this my favorite. I kind of adapted the original recipe a little bit to fit my family’s tastes.,This is Tyler Florence recipe. It was tweaked by adding paprika.,What if you add to much milk too watery what do I do
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Steps
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1
Done
|
Pat the Porkchops Dry With a Paper Towel and Season With Salt and Pepper. |
|
2
Done
|
Combine the Flour, Onion Powder, Garlic Powder, Cayenne and Paprika. |
|
3
Done
|
Dredge the Chops in Flour Mixture on Both Sides Until Lightly Coated. |
|
4
Done
|
Heat a Cast Iron Skillet Over Medium Heat and Coat With the Peanut Oil. |
|
5
Done
|
When Oil Is Hot, Slip in Chops and Fry on Each Side, About Five Minutes Per Side, Until Golden Brown. |
|
6
Done
|
Remove Chops from Pan and Set Aside. |
|
7
Done
|
Add Onions to Pan and Saute Until Fragrant, About a Minute. |
|
8
Done
|
Add Three Tablespoons of the Seasoned Flour Left Over from Dredging the Chops to the Skillet and Stir With a Wooden Spoon Until It Makes a Paste. |
|
9
Done
|
Slowly Whisk in the Chicken Broth, Making Sure There Are No Lumps. |
|
10
Done
|
Turn Up the Heat and Allow the Chicken Broth to Reduce and Thicken Occasionally Stirring. |
