Smothered Pork Chops with Buttermilk Gravy

Admittedly I'm not really a fan of pork chops. It's not bacon, and it's not steak. It's a meat that's a little confusing to me. But, my husband came home with a huge package of boneless pork chops and told me to figure out what to do with them. After a little deliberation I decided that I love gravy, and gravy goes with mashed potatoes and just about any meat... which means gravy would go well with the pork chops and the mashed potatoes I served as a side. This is also a super simple recipe that allows room for any personal tweaks you'd like to make regarding the ingredients.


  • 4 to 6 - Boneless Pork Chops
  • 1 Cup - All Purpose Flour
  • 2 to 3 TBSP - Meat Tenderizer Seasoning (You can also use garlic powder, onion powder, and cayenne to make your own seasoning mixture)
  • 1/4 Cup - Olive Oil
  • 1 Cup - Chicken Broth
  • 1/2 Cup - Buttermilk (Use regular milk and add a teaspoon of lemon juice. Allow to sit for 5-10 minutes before using.)
  • Salt & Pepper to Taste
  • 1 Tsp - Parsley Flakes


  1. Combine flour and spices in a wide mouthed bowl, or deep square dish.
  2. Dredge pork chops through flour mixture making sure both sides and edges are well coated.
  3. Heat olive oil on medium high.
  4. Cook pork chops until golden brown on each side. Approximately 4 minutes per side.
  5. Remove pork chops and set aside.
  6. Add enough of the flour/spice mixture to soak up the leftover grease and oil. Stir continuously with a wooden spoon or whisk.
  7. Add chicken broth and continue to stir until fully incorporated.
  8. Remove from heat and add the butter milk. Stirr continuously until sauce thickens into a gravy.
  9. Replace meat, and spoon gravy over the pork chops. Heat over low until pork is rewarmed. If your pork chops were a little thick, you can also finish cooking them off in the gravy.