4 Personal Gourmet Pork Chops1 cup all-purpose flour 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon cayenne 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil 1 cup chicken broth 1/2 cup buttermilk Chopped fresh flat-leaf parsley, for garnish
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.
Mix the flour into the fat to dissolve and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
(Thaw out pork in refrigerator overnight)
4 Personal Gourmet pork chops or fillets
2 sliced red onions
2 minced garlic cloves
4 assorted chopped peppers ( 2 sweet and 2 hot )
2 splashes of balsamic vinegar
Season pork with salt and pepper
Grill on medium-high heat till desires doneness
Put balsamic oil in sauce pan, brown garlic in hot oil
Add onion and sauté for 5 minutes,
Add peppers and sauté for 5 more minutes.
Pour balsamic vinegar in pan with peppers for 3 minutes.
Put pork on a plate and top with onions and peppers.
Serve with grilled potatoes or baked parsley red potatoes.