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Smothered Pork Chops

    1 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
    4 pork chops, 3/4-inch thick, bone-in
    1/4 cup olive oil
    1 cup chicken broth
    1/2 cup buttermilk
    Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic
powder, cayenne, salt, and pepper; mix with a fork to distribute
evenly. Pat the pork chops dry with paper towels to remove any
moisture and then dredge them in the seasoned flour; shaking off
the excess.

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 in. 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 garnis
with chopped parsley before serving.