This recipe is adapted from Tyler Florence on the Food Network website. It is absolutely amazing.
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup milk
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup milk
Preheat oven to 350. Spray a 13x9 baking dish with non-stick cooking spray.
Put the flour, onion powder, garlic
powder, salt, and pepper in a Ziploc bag. Pat the pork chops dry with paper towels to remove any moisture, put them in the Ziploc with the flour mixture, and toss to coat.
Reserve the excess flour mixture.
Heat the olive oil in a large saute pan. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry on each side until golden brown. Remove the pork chops from the pan, place them in baking dish, and add some of the flour mixture to the pan drippings. Mix the flour into the remaining oil to dissolve and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the milk to make a creamy gravy. Pour this over top of the pork chops in the baking dish. Cover with foil. Bake at 350 for about 45 minutes.
Heat the olive oil in a large saute pan. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry on each side until golden brown. Remove the pork chops from the pan, place them in baking dish, and add some of the flour mixture to the pan drippings. Mix the flour into the remaining oil to dissolve and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the milk to make a creamy gravy. Pour this over top of the pork chops in the baking dish. Cover with foil. Bake at 350 for about 45 minutes.
