Ingredients
- 1 cup of all purpose flour
- 2 tablespoons of onion powder
- 2 tablespoons of garlic powder
- 1 teaspoon of cayenne
- 1 teaspoon of salt
- 1/2 teaspoon of fresh ground pepper
- 4 pork chops 3/4 inch thick bone in
- 1/4 cup of olive oil
- 1 cup of chicken broth
- 1/2 cup of buttermilk
- chopped fresh leaf parsley for garnish
Details
Servings 4
Level of difficulty Difficult
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Flour, onion powder, garlic powder, cayenne, salt and pepper, mix with a fork
Step 2
pat pork chops dry, then add the mix, shake off excess
Step 3
Heat large skillet med heat add oil
Step 4
fry porkchops 3 minutes on each side
Step 5
Remove porkchops and add a sprinkle of season to pan drippings
Step 6
Mix the flour into the fat to dissolve and pour chicken broth in
Step 7
Let liquid cook down for 5 minutes to reduce and thicken slightly
Step 8
Stir in the buttermilk to make a creamy gravy and retun pork chops covering with sauce
Step 9
Simmer for 5 minutes, season with salt and pepper, and garnish with parsley flakes
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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