We know. We know. This looks just like our chicken marsala. But let us assure you, it tastes quite different. The sauce is more of a tangy gravy, tempered by a pinch of fresh parsley.
And, under all that gravy goodness is pork. Mmm, pork.
We've always had a hard time figuring out how to dress up our chops. But this recipe is going to be our new go-to. We love it and you will too.
Here's what you need and how you do it
3-4 pork chops (bone-in or out, we used boneless)
1 cup all purpose flour
1/2 – 1 teaspoon salt
1 teaspoon seasoning like Old Bay (or use spices like paprika, garlic powder, oregano)
Freshly ground pepper
1 cup chicken broth
1/2 cup buttermilk (if you don't have any on hand, dribble some white vinegar into regular milk or unsweetened soy milk)
Fresh flat leaf parsley, chopped
4 ounces crimini mushrooms, sliced (optional)
1 teaspoon garlic, minced (optional)
Mix flour, salt, seasoning and pepper in a shallow bowl.
Heat olive oil in non-stick skillet over medium heat. When it's hot, dredge pork chops through seasoned flour mixture and add to skillet. Cook several minutes on each side. Remove from pan and set aside.
If desired, saute garlic and mushrooms in olive oil in a separate pan.
Add 2 Tablespoons of flour mixture to pork drippings and stir to dissolve flour. Add chicken broth and bring to a simmer to thicken.
Pour in buttermilk. Add mushrooms. Add pork chops back into pan and simmer until meat is cooked through.
Transfer pork chops to plates, liberally pour gravy over pork and sprinkle with fresh parsley.
For a printable version of this recipe, click here.