Make smothered pork chops by dredging 3/4-inch thick bone-in pork chops in a seasoned all-purpose flour blend, cooking them in a skillet over medium heat, and making a gravy with the leftover pan drippings, chicken broth and buttermilk. Tyler Florence's smothered pork chop recipe is available on FoodNetwork.com.
Place 1 cup of all-purpose flour in a shallow dish, and mix in 2 tablespoons each of onion powder and garlic powder, 1 teaspoon of cayenne pepper, 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Pat four 3/4-inch thick bone-in pork chops dry, and dredge them in the seasoned flour. Shake off excess flour.
Heat a large skillet over medium heat, and coat with 1/4 cup of olive oil. When the oil is hot, lay the pork chops flat in the pan, and cook for three minutes on each side until golden brown. Remove the pork chops from the pan, sprinkle in some seasoned flour, and pour in 1 cup of chicken broth. Cook the liquid for about five minutes until it reduces and thickens slightly.
Stir in 1/2 cup of buttermilk, and return the pork chops to the pan. Smother the pork chops with the sauce, and simmer for five minutes until the pork is fully cooked. Season with salt and pepper. Serve with fresh chopped flat-leaf parsley as garnish.