I realized the other day that my children had probably only ever eaten a pork chop at their grandmas house. I grew up eating pork chops, but for some reason I never make them at home.  I decided to bring back some childhood memories and make my own version of a German dish my mom use to make.  The kids loved them and I truly had forgotten how quickly a great dinner could be thrown together with pork,  no marinating, nothing too fussy, just simple yummy white meat in minutes! Enjoy!

Smothered Pork Chops
  1. 1/2 cup flour
  2. 2 tbsp garlic powder
  3. 1 tbsp onion powder
  4. 1/2 tsp cayenne pepper
  5. 1 tsp salt
  6. 1//2 tsp ground pepper
  7. 4 boneless pork chops 3/4 inch thick
  8. 1/4 cup olive oil
  9. 1 1/2 cups chicken broth
  10. 3/4 cup half and half or heavy cream
  11. 1 tbsp lemon juice
  12. 2 tsp corn starch
  13. 1-2 tbsp chopped chives or parsley (optional)
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  1. Mix together flour, garlic powder, onion powder, cayenne, salt and pepper in a shallow platter. Pat the pork chops dry with a paper towel and then dredge them in the seasoned flour making sure to cover completely and shake off any excess.
  2. Heat a large saute pan over medium heat and coat with olive oil. When the oil is hot, but not smoking, lay the pork chops in the pan and fry to 3-5 minutes each side until golden brown. Remove the pork chops from the pan and add 2 tbsp of the left over flour mixture to the pan dripping, stir then pour in the chicken broth. Let the mixture cook down for a few minutes making sure to scrape up the brown bits and continually stir. In a small dish mix the lemon juice and cornstarch to make a paste and add to the broth. mix well and then add the heavy cream to make a creamy gravy. Return the pork chops to the pan spooning the sauce over them and continue to simmer for an additional 5 minutes or until the pork is cooked through. Garnish with chopped parsley or chives and serve over egg noodles or spaeztle (recipe coming later this week).
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