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Thinly slice 1 large yellow onion and mince 3 garlic cloves. Place 1/3 cup all-purpose flour in a wide, shallow bowl.
Pat 4 bone-in pork chops dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Dredge the pork chops in the flour, fully coating both sides and shaking off any excess, and place on a plate. Reserve 2 tablespoons of the remaining flour.
Heat 2 tablespoons olive oil in a large regular or cast iron skillet over medium-high heat until shimmering. Working in batches if needed, add the pork chops and sear until golden-brown, 3 to 4 minutes per side (they will not be cooked through at this point). Return to the plate.
Melt 2 tablespoons unsalted butter in the skillet. Add the onion and 1/2 teaspoon of the kosher salt, and cook, stirring frequently, until softened and lightly browned, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the reserved flour and stir to evenly coat the onions. Cook, stirring occasionally, for 2 minutes.
Add 1 1/2 cups low-sodium chicken broth, 1/2 cup buttermilk, and the remaining 1/2 teaspoon kosher salt, and stir until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer. Return the pork and any accumulated juices to the pan and simmer until the pork chops are just cooked through and register 145°F on an instant-read thermometer, 8 to 10 minutes. Taste and season the sauce with more kosher salt as needed. Garnish with the parsley.