- 4 pork chops
- 1⁄8 teaspoon sea salt
- 1⁄4 teaspoon cracked black pepper
- 1 cup flour
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- 1⁄4 cup peanut oil
- 1 medium onion, diced
- 2 cups chicken broth
- 3⁄4 cup buttermilk
- 3 teaspoons hot sauce
- Pat the porkchops dry with a paper towel and season with salt and pepper.
- Combine the flour, onion powder, garlic powder, cayenne and paprika.
- Dredge the chops in flour mixture on both sides until lightly coated.
- Heat a cast iron skillet over medium heat and coat with the peanut oil.
- When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
- Remove chops from pan and set aside.
- Add onions to pan and saute until fragrant, about a minute.
- Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
- Slowly whisk in the chicken broth, making sure there are no lumps.
- Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
- Once the sauce coats the back of your wooden spoon, pour in the buttermilk.
- Add hot sauce and stir to combine.
- Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.