.5cupbuttermilksubstitute sour cream, yogurt or heavy cream
1tablespoonchopped parsleyto garnish
Mix the salt and pepper together and sprinkle over both sides of the pork chops. Set aside.
Heat a skillet over medium-high heat. Pour in the oil and swirl to coat the skillet. Add the pork chops and cook until golden brown, about 3 minutes per side. Remove pork chops from the skillet and cover to retain heat.
Remove the skillet from the heat and reduce the temperature to medium-low. Mix the flour together with the Italian seasoning, pepper, garlic, onion, and chili powder in a small bowl.
Add the butter to the skillet. When melted, add the flour mixture and whisk to combine.
Stir and cook the mixture for two minutes to cook out the flour taste. Pour in the chicken stock and use a wooden spoon to scrape up any bits that are stuck to the bottom of the skillet.
Allow the gravy to thicken slightly then pour in the buttermilk. Whisk to combine then return the pork chops to the skillet, flip to coat with the gravy.
Cover the skillet and continue to cook the pork chops until the internal temperature reaches 145 degrees.