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FOR PORK CHOPS:
Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper, and olive oil.
Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
Heat 2 tablespoons olive oil and butter in a skillet over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
Remove pork chops from the pan and keep warm.
FOR GRAVY:
In the same pan, heat 1 tablespoon of butter over medium heat.
Add sliced onions and a pinch of salt. Cook while stirring occasionally until soft and caramelized, about 10 minutes. (Add 1 tablespoon of the chicken broth if the pan becomes too dry.)
Add the garlic and thyme; cook until fragrant, about 30 seconds.
Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork reaches your desired doneness).
Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.
Prep Time: 20 mins | Total Time: 45 mins | Servings: 4
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