Smothered Pork Chops

Start the potatoes. Peel & boil potatoes. When boiling potatoes, put the potatoes into the pot with the water before the water is hot not after. This will help the potatoes rise to temperature the same time as the water and cook evenly. If you put potatoes in boiling water, it starts cooking the outside first with middle still being hard. I use a ricer with my mashed potatoes which removes the peel and mashes everything in one step. Once potatoes are mashed add butter and cream, stirring just until mixed.

While potatoes are boiling, preheat a large cast iron skillet or heavy bottom skillet on medium heat. Peel and slice onion. Place 2 tablespoons of butter into the skillet allowing for it to melt. Add onion rings to the skillet sauteing until onions have softened and caramelized. Add mushrooms to the sautéed onions and continue cooking until mushrooms have softened also. Remove the onions and mushrooms from the skillet and set aside. Keep the butter and juices in the skillet.

While onions are sauteing, whisk together 1 cup all-purpose flour, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon onion powder and 1/2 teaspoon of black pepper in a medium bowl. Pour the mixture into a plate for dredging the pork chops.

Trim some of the fat off of the pork chops. Place a piece of plastic wrap over the pork chops and tenderize them with a kitchen hammer. Pound out the pork chops to desired thickness.

Dredge the pork chops in the flour mixture, shaking off any excess flour. Reserve 1/4 cup of the remaining seasoned flour for gravy.

In the same hot skillet add the pork chops and cook on high heat until golden brown, then remove from the skillet to a plate and set aside. Pork chops will cook fully in a later step.

Turn temperature too low medium heat. Add remaining butter to the skillet and 1/4 cup of reserved seasoned flour whisking and cooking for a minute or two.

Whisk in chicken broth stirring constantly so lumps don't form.

Once gravy has started to slightly thicken add in 1/2 cup of buttermilk.

Add mushroom and onions back to the gravy and any juices. Next add pork chops back to the skillet nestling them down into the gravy. Simmer on low medium until pork chops reach an internal temperature of 145 degrees. Remove from heat. Garnish with chopped parsley and cracked pepper.

Serve smothered pork chops with mashed potatoes and gravy and Buttermilk Biscuits. Enjoy!