A delightful twist on classic smothered pork chops, featuring a creamy buttermilk sauce and perfectly seasoned chops.
Pat the pork chops dry with a paper towel and season generously with sea salt and cracked black pepper.
Drying the pork chops ensures a better sear and prevents splattering.
In a shallow dish, combine the flour, smoked paprika, and cayenne pepper.
Mix the spices thoroughly to ensure even coating on the chops.
Dredge each pork chop in the flour mixture, shaking off any excess.
Ensure an even coating for a crispy exterior.
Heat the peanut oil in a cast iron skillet over medium heat.
A cast iron skillet retains heat well, perfect for frying.
Fry the pork chops in the hot oil, about 5 minutes per side, until golden brown. Remove and set aside.
Avoid overcrowding the skillet to maintain the oil temperature.
Add the sliced onion to the skillet and sauté until softened, about 3 minutes.
Stir frequently to prevent burning.
Sprinkle 3 tablespoons of the reserved flour mixture into the skillet and stir to form a paste.
Cook the flour briefly to remove the raw taste.
Gradually whisk in the chicken broth, ensuring no lumps form. Cook until the sauce thickens.
Whisk continuously for a smooth sauce.
Stir in the buttermilk and hot sauce, mixing well.
Adjust the hot sauce to your preferred spice level.
Return the pork chops to the skillet, spooning sauce over them. Simmer for 15 minutes until cooked through.
Cover the skillet partially to retain moisture while allowing some evaporation.
Serve the pork chops hot with the sauce drizzled over them.
Garnish with fresh parsley for a pop of color.
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