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Savory Southern Pork Chops with Buttermilk Gravy

Treat yourself to these savory Southern-style pork chops smothered in rich buttermilk gravy. It's a tasty, homey dish that's sure to impress.
2
35 min
TOTAL TIME
392
CALORIES
$1.20
PER SERVING
Savory Southern Pork Chops with Buttermilk Gravy
Ingredients
8 INGREDIENTS
4 SERVINGS
Buttermilk
1/4 cup buttermilk
Bone-in Pork Chops
4 large bone-in pork chops
Creole Seasoning
1 tsp creole seasoning
Vegetable Oil
1 tbsp vegetable oil
Minced Garlic
1 tsp minced garlic
Yellow Onion
1 large yellow onion
finely chopped
Cornstarch
2 tsp cornstarch
Chicken Broth
3/4 cup chicken broth
Directions
10 STEPS
5 min
PREP TIME
30 min
COOK TIME
35 min
TOTAL TIME
1
Season the pork chops with creole seasoning and set aside.
2
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.
3
Drain any excess oil from the skillet and scrape the bottom to dislodge browned bits.
4
Add the chopped yellow onion to the skillet and sauté for about 7 minutes, or until tender.
5
Stir in minced garlic and the remaining creole seasoning, and cook for 1 minute, or until fragrant.
6
Add cornstarch to the skillet, stirring constantly and cooking for 2-3 minutes, until it changes to a rich toffee color.
7
Gradually stir in the reduced-sodium chicken broth and buttermilk, making sure to scrape the bottom of the skillet to incorporate the brown bits.
8
Reduce heat to low and simmer the gravy for about 12 minutes or until thickened.
9
Place the pork chops back into the skillet and let them simmer for another 10 minutes, or until tender and the sauce has thickened.
10
Turn off the heat, adjust seasonings to taste, and serve the pork chops smothered in buttermilk gravy.
Health Info
Macros
7g
CARBS
18g
FAT
46g
PROTEIN
Allowed on these diets
LOW CARB
Contains these allergens
MILK
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?