• Level:Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min

  • Yield:4 servings
  • Nutrition Info


4 bone-in center-cut pork chops (about 1 inch thick)

Kosher salt

1/2 teaspoon Cajun seasoning

3/4 cup all-purpose flour

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 large onion, sliced 1/4 inch thick

1 tablespoon fresh thyme, chopped

1 1/2 cups low-sodium chicken broth

2/3 cup buttermilk

Store-bought biscuits, for serving (optional)


  1. Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes. Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes. Serve with biscuits.  

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