Southern Smothered Pork Chops
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In a bowl, whisk together salt, paprika, pepper, garlic powder, and onion powder. Sprinkle the mixture over both sides of each pork chop.
Set aside some flour to thicken the gravy. Spread out the remaining flour on a large plate. Coat each side of the pork chops with flour.
Place a cast-iron skillet over medium heat. Add oil. Once hot, brown the pork chops on each side until golden, but not cooked all the way through.
Remove pork chops and caramelize onions. Add garlic then add butter and flour until mixture becomes gold.
Pour in broth while whisking. Bring to a boil and reduce heat to medium-low. Add buttermilk and water while adding pork chops. Continue to simmer.
Remove the skillet from heat, and serve the pork chops warm with the pork chop gravy and a light sprinkling of fresh parsley.
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