1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup canola oil
1 cup low-sodium chicken broth
1/2 cup buttermilk
2 tablespoons chopped fresh parsley
Add the flour, onion powder, garlic powder, cayenne, salt and pepper to a wide, shallow bowl. Stir to combine. Pat both sides of the pork chops dry, then dredge them in the flour mixture.
Set a large cast iron pan or skillet over medium-high heat and add the oil. When it is hot, shake any excess flour off the pork chops and carefully add them to the skillet. Cook for about 3 minutes on each side, or until the chops are golden brown. Transfer the pork to a plate and tent with tinfoil to keep warm.
Sprinkle about 1 tablespoon of the seasoned flour over the pan drippings (the exact quantity of flour isn’t super important) and whisk to incorporate into the fat and cook off some of the raw flour flavor. Add the chicken broth and whisk to combine. Let the liquid cook down for about 5 minutes, or until reduced and slightly thickened.
Whisk in the buttermilk then return the pork chops to the pan. Simmer for 5 minutes, or until the pork is cooked through (at least 145°F on an instant-read thermometer). Season the gravy to taste with salt and pepper and sprinkle with the parsley before serving.