- 6 Oz Pork Chops Bone in; Two of them
- 2 Tbsp Olive Oil
- 1/4 Cup Flour
- 1 Tbsp Chili Powder
- 1 Onion Sliced
- 2 Garlic Cloves Minced
- 8 Oz Sliced Mushrooms
- 1 Cup Chicken Broth Low Sodium
- 1/4 Cup Buttermilk
Pat pork chops dry with a paper towel to remove excess moisture.
In a shallow bowl, mix together flour and chili powder.
Heat 1 tablespoon oil in a sauté pan. Dredge chops in flour, shaking off any excess. Place chops in pan and cook until golden, about 5 minutes per side. Reserve flour mixture.
Remove chops from the pan and keep warm.
Add remaining oil to the pan along with onions, garlic and mushrooms. Cook until onions are soft and mushrooms have released their liquids, about 10 minutes.
Remove pan from the heat and stir in 2 tablespoons of the seasoned flour mixture. Return to heat and cook for 1 minute.
Whisk in chicken broth and bring to a boil. Stir in buttermilk. Return pork chops to the pan and simmer for 5 minutes.
Serve pork chops covered in sauce.
- Total Fat:
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- Total Carbohydrate:
- Dietary Fiber: