Serving : 6 Time : 1 hr. Difficulty: Medium
My daughter got these beautiful bone-in pork chops today. She decided to make this fantastic recipe she got on her phone. She tweaked it so that in the end it turned out to be this fab dish! Yumm!! Served with garlic mashed potatoes and a salad, this turned out to be a stellar dish for dinner with the family!
6 Bone-in Pork Chops( about 3/4″ thick)
1cup all purpose flour
2 1/2 tbsp garlic powder.
2 1/2 tbsp onion powder
1 1/4 tsp cayenne pepper powder
3/4 tsp black pepper powder
1 tsp salt
6 tbsp oil
3 cups chicken stock
3/4 cup yogurt
1/2 cup cream
- Mix together the flour, salt, pepper, cayenne pepper, garlic powder and onion powder in a flat dish.
- Wipe the pork chops well. Dredge the pork chops in the seasoned flour.
- Heat a large cast iron skillet. Pour in the oil, and when hot, put in 2 or 3 dredged pork chops in the skillet. Do not crowd the chops.
- Fry each side for 3 or 4 minutes each till light brown. Drain and place on a plate till all the chops are fried.
- Once all the pork chops have been fried, drained and placed on the plate, put a few spoons of flours into the hot skillet and stir fry till the flour has changed color.
- Put in the chicken stock, cream and the yogurt, and whisk it till smooth.
- Let the sauce the sauce come to a boil, and let it simmer till it thickens a little – about 3 minutes. Cover and keep aside till serving time.
- Just 10 minutes before serving, bring the sauce back to a boil and put in the fried chops. Let the chops cook for 5 minutes and then serve the chops on a plate with a side of garlic mashed potatoes.