serves 2-4

The Stuff you need 😉

• 4 large (bone-in) pork chops, about 1 inch thick
• 1/3 cup buttermilk (can use milk and 1 tsp lemon juice) -for marinade-
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 large yellow onions, sliced
• handful diced fresh rosemary
• 8 cloves garlic, diced
• 3 tablespoons flour
• 3 cups chicken broth
• 1/2 cup sour cream
• 1/2 cup water

What to do with the Stuff 😉

• In a large ziplock baggie, add all pork chops, lay flat, add the 1/3 cup buttermilk, and allow to sit for 2- 6 hrs
• Remove chops, and pat dry
• Sprinkle pork chops with garlic & onion powder, & salt, & pepper on both sides
• Heat oil in a large skillet over medium-high heat
• Brown pork chops well on both sides, (approx 5-7) minutes each side
• Transfer browned pork chops to a large plate
• Drain excess oil from pan, and melt the butter in the same skillet
• Reduce the heat to medium, add onion to the skillet with a pinch of salt, until onion is browned and caramelized, (approx 15 minutes)
• Add diced garlic, stir briefly
• Add flour, stir and cook for 2 minutes
• Add chicken broth and stir
• Add juices from the plate with pork chops into the skillet
• Mix in sour cream ( or yogurt) until smooth
• Add water
• Bring gravy to a simmer, reduce heat to low, and cook until onions begin to break down, and gravy is thickened
• Place pork chops into the skillet, spoon the sauce over the pork chops meat to coat each pork chop
• Simmer until chops are cooked through, (approx 10-15 minutes)
• Flavor with salt and pepper as desired, and serve pork chops smothered with onion gravy on top