Savory Southern Pork Chops with Buttermilk Gravy

Season the pork chops with creole seasoning and set aside.

Heat vegetable oil in a large skillet over medium-high heat, and brown the pork chops for about 4 minutes on both sides. Remove from skillet and set aside.

Drain any excess oil from the skillet and scrape the bottom to dislodge browned bits.

Add the chopped yellow onion to the skillet and sauté for about 7 minutes, or until tender.

Stir in minced garlic and the remaining creole seasoning, and cook for 1 minute, or until fragrant.

Add cornstarch to the skillet, stirring constantly and cooking for 2-3 minutes, until it changes to a rich toffee color.

Gradually stir in the reduced-sodium chicken broth and buttermilk, making sure to scrape the bottom of the skillet to incorporate the brown bits.

Reduce heat to low and simmer the gravy for about 12 minutes or until thickened.

Place the pork chops back into the skillet and let them simmer for another 10 minutes, or until tender and the sauce has thickened.

Turn off the heat, adjust seasonings to taste, and serve the pork chops smothered in buttermilk gravy.