Step 1

Pat the pork chops with paper towels to dry the exterior. Season generously with salt and pepper.

Step 2

Whisk together the flour, garlic powder and onion powder.

Step 3

Dredge each chop in the flour making sure to lightly shake off any excess flour. Remove two tablespoons of the leftover flour and place in a small bowl for the gravy later.

Step 4

Place the butter in a large lidded skillet over medium heat. Heat the butter, then sauté the pork chops in a single layer. Cook the first side for 7-8 minutes or until well browned then flip. Cook for another 5 minutes until the other side is well browned then remove and place on a plate and keep warm. This cooking time is for thick pork chops, you want less time for thin pork chops that might overcook.

Step 5

Melt the next two tablespoons of butter in the same pan. Add in the 2 cups of onions and cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes.

Step 6

Add the garlic and poultry seasoning then cook until fragrant, about 30 seconds.

Step 7

Sprinkle the two tablespoons of flour onto the onion butter mixture and cook, stirring, until the flour has been absorbed, around 1-2 minutes.

Step 8

Slowly pour in the chicken broth, de-glazing the pan by scraping up the browned bits from the bottom of the pan.

Step 9

Bring to a low simmer and cook for another 5 minutes.

Step 10

Slowly whisk in the buttermilk until the mixture is thick and creamy.

Step 11

Place the pork chops back into the pan. Spoon the sauce over top of the pork chops to cover them.

Step 12

Bring to a low simmer, place the lid on top of the skillet, and cook until the pork chops have reached an internal temperature of 145°F. Turn the pork chops occasionally and stir the sauce to prevent any burning on the bottom of the pan.

Step 13

Serve hot.