Smothered Pork Chops!

     One of my favorite things about Christmas day, other than Grandma's yummy-goodness ham during our brunch, is how everyone knows that I love new cooking stuff such us china dishes, cookwares and and many other awesome tools/gifts. This was especially true at last year's Christmas where  I received a cast-iron skillet and a pressure cooker. This is always a real treat, since I love to know that my cooking tools and dishes were gifts from family and friends, it makes me feel like there is a little extra heart and soul in my food. So the other day I was just itching to use my cast-iron skillet, and I decided to make pork chops with it and I must say, it really worked well. If you don't have one, a regular frying pan will also do.

     Enjoy cooking and always cooked with your heart!

Ingredients:

3 bone-in pork chops
1 cup of flour
1 tsp garlic salt
1 large yellow onion (julienne)
1 large egg (beaten)
6 cloves of garlic (slivered)
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Dash of cayenne
Pinch of kosher salt and freshly ground peppercorn

 Procedure:

1. Clean pork chop and pat dry with paper towel. 
2. In a bowl mix in flour, garlic salt, kosher salt, pepper and cayenne. 
3. Dip pork chops in a beaten egg and dredge in the flour mixture, shaking off excess. Let it stand for 10 minutes. 
4. Heat cast iron skillet over medium high heat and pour olive oil. 
5. Once oil is hot enough, fry pork chops for 5 minutes each side, place in a dish with paper towel to absorb excess oil and set aside. 
6. Using the same skillet, sauté onions until caramelized about 8-10 minutes. 
7. Mix in garlic for another 2 minutes.
8. Pour in chicken broth and buttermilk. 
9. Gradually add 1 tbsp of the flour mixture by whisking in to the broth and buttermilk. 
10. When the broth starts to bubble, return pork chops to the skillet, lower heat and simmer for 15 minutes or until it reach your desired doneness, make sure to keep the lid on.
11. Checked the pork chops by flipping once in a while to keep the chops from sticking and burning in the pan. 
12. Served over steamed rice! Enjoy!

-Love-