Step 1

Season pork chops and set side.

Step 2

Heat oil in a skillet and brown pork chops for about 4 minutes on both sides.

Step 3

Remove from skillet and set aside and drain any excess oil.

Step 4

Next scrape the bottom of the skillet to dislodge all the awesome browned bits and add the onion and saute for about 7 minutes until tender.

Step 5

Then stir in the minced garlic and creole seasoning and cook till fragrant for 1 minute.

Step 6

Add in the cornstarch, stirring with spatula constantly while cooking for 2-3 minutes, until the flour changes to a rich toffee color.

Step 7

Next, stir in the reduced-sodium chicken broth and buttermilk. Mix together, making sure to scrape the bottom of the skillet so the cornstarch and brown bits get combined into the liquid.

Step 8

Reduce heat and let simmer for about 12 minutes until it thickened.

Step 9

Add the pork chops back in and simmer for a further 10 minutes (or so), until the pork chops are very tender and the sauce has thickened further.

Step 10

Switch off the heat, adjust the seasonings, and serve.