Smothered Saturday Pork Chops with Buttermilk Substitute

Saturday evening meals are my favored meals of the week. Traditionally, Saturday is the time when we chill out and recover from an activity-fueled week that too often results in rushed meals. By the time Saturday night rolls around we have restocked the fridge, filled the pantry and are ready to create something scrumptious that will not make us reek like Burger King.

Here is a recipe that is mouth-watering, flavorful and easy to put together even if it isn’t your go-to Saturday meal. I originally found a similar recipe on The Food Network, but it called for buttermilk and I didn’t want to venture out of the house. So, I created this version with a buttermilk substitute. Here is a quick how-to for a buttermilk substitute:

Buttermilk Substitue

  • 1 tablespoon vinegar
  • 1 cup milk

In a measuring cup add the 1 tablespoon of vinegar. Then gradually add the milk until the liquid measure one cup. Let the mixture sit for 5 minutes, then use the amount called for in your recipe to substitute for the buttermilk.

Okay, got it? On to the recipe for Smothered Saturday Pork Chops. We paired ours with green beans and sweet potatoes roasted in molasses and brown sugar, but mashed potatoes would be just as delicious.

What is your chosen Saturday meal?

Smothered Saturday Night Pork Chops

  • 1 cup all-purpose flour
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 teaspoon red pepper
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pork chops, bone-in
  • Non-stick oil vegetable spray to generously coat the pan
  • 1 cup chicken broth
  • 1/2 cup buttermilk substitute
  • Parsley, for garnish

Find a shallow platter and add the 1 cup of flour. Next, add the onion and garlic powders, red pepper, salt, and pepper; mix to distribute evenly. Dredge the pork chops in the seasoned flour. Save flour mixture.

Heat a large saute pan over medium heat coated generously with the cooking spray. When the oil is  hot, lay the pork chops in the pan in a single layer frying for 3 minutes on each side until golden brown. Remove the pork chops from the pan and mix a small amount of the seasoned flour to the pan drippings until dissolved  then add the chicken broth. Allow the liquid to cook down for 5 minutes to reduce and thicken. Stir in the buttermilk to make a  gravy and return the pork chops to the pan. Simmer for 5 – 10  minutes until the pork is cooked through. Season to taste with additional salt and pepper before serving. Add parsley for garnish, too.