Jeez-Louise — this is one of the bestest dishes I’ve ever had the pleasure of cooking. I love pork. Let me say that again. I LOVE PORK !!! Pork barrel projects, no so much. That’s Ted Kennedy’s department. Thanks Tyler!

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 porterhouse pork chops, ¾-inch thick, bone-in
¼ cup olive oil + one more tablespoon
1 cup chicken broth
½ cup buttermilk
1 medium white onion, peeled, halved and sliced thin
Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large sauté pan or cast iron skillet over medium heat and coat with the ¼ of the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.

Add the onions and another tablespoon of oil to the pan and sauté for 5 minutes stirring frequently. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper.