Going to the Dirty South with Dinner!

I may not have any Southern Roots but I LOVE Soul Food cuz it's just so flavorful and comforting! To me, nothing says Southern Cooking like Smothered Pork Chops and Grits and that's what we had for dinner tonight. I jazzed it up with some fall flavors by adding apples and cinnamon. Quick and yummy, the perfect meal on a cold December night!

Ingredients:


1/2 c all-purpose flour
1 Tbsp onion powder
1 Tbsp garlic powder
1/2 tsp cayenne
1/4 tsp salt
1/8 tsp black pepper
2 pork chops, 3/4-inch thick, bone-in
2 Tbsp olive oil, divided
1/2 c diced onions
1 small apple, diced
1/4 tsp cinnamon
1/2 c chicken broth
1/4 c buttermilk
1 Tbsp butter
Grits, for serving
Chopped parsley, for garnish


Prep:


1. 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. Reserve 1 Tbsp of flour mixture.


2. Heat 1 Tbsp oil in a Dutch oven over medium-high heat. Add the pork chops and brown for 3 minutes on each. Remove the chops and keep warm.


3. Add remaining oil and turn heat down to medium. Stir in onion, apple and cinnamon, until softened, 5 minutes. Add the reserved flour to the pan and stir to dissolve. Pour in the chicken broth and let the liquid cook down for 5 minutes to reduce slightly.


4. Stir in the buttermilk and return the pork chops to the pan. Turn heat down to medium-low, cover and simmer for 5 minutes until the meat is cooked through. Remove chops to serving platter.


5. Turn heat up to high and stir in butter. Boil until sauce is thickened, 5 minutes. Serve over grits and garnish with chopped parsley.