The following recipe is adapted from “Miss Kay” Robertson’s (who stars on the A&E reality series Duck Dynasty) new cookbook, The Duck Commander Kitchen Presents Celebrating Family & Friends.
- 4 large, bone-in pork chops, each about 1 inch thick
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Creole seasoning blend
- 2 Tbs vegetable oil
- 2 Tbs butter
- 1 large onion, halved and thinly sliced (about 3 cups)
- 3/4 cup all-purpose flour
- 1 1/2 cups chicken broth, warmed
- 1/2 cup buttermilk
- Season both sides of chops with salt, pepper, and Creole seasoning.
- In a large cast iron skillet, heat oil and butter over medium high heat. Add chops; cook until seared and browned on bottom, about 3 minutes. Turn with tongs; brown other side, 3 minutes more. Transfer to plate. Tent loosely with foil.
- Add onion to skillet. Stir to loosen browned bits. Cook, stirring often, until onion is golden and tender, about 15 minutes. Reduce heat; add splash of broth if onion begins to burn.
- Sprinkle flour over onion; stir to coat. Cook stirring for 2 minutes. Add broth in slow, steady stream; stir until incorporated. Cook, stirring slowly and constantly, until gravy begins to thicken. Stir in buttermilk. The mixture might look curdled at first, but will incorporate as you stir. Reduce heat; simmer until gravy is thick.
- Return chops and juices to skillet. Gently push chops into gravy; simmer until cooked through, about 10 minutes. Check seasoning. Serve warm.