The Weeknight Table

Ingredients
Meat
2 pounds pork chops

Produce
2 tablespoons diced onion
2 tablespoons diced bell pepper
2 tablespoons diced celery
2 cloves garlic, minced

Dairy
1 cup buttermilk

Pantry / Dry Goods
2 cups all purpose flour
1 1/2 tablespoons all purpose flour

Oils
Oil, for frying

Spices & Seasonings
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon herbs de Provence
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch kosher salt
1 teaspoon chicken bouillon
1 teaspoon beef bouillon
1/2 teaspoon garlic powder
1/2 teaspoon herbs de Provence
Liquids

4 cups water

Instructions
Start by heating oil in a large skillet over medium heat.

In a bowl, season the pork chops with kosher salt, black pepper, herbs de Provence, garlic powder, and onion powder. Pour in the buttermilk and toss to coat well.
Dredge each pork chop in the flour, shaking off any excess. Place them into the hot oil and fry on both sides until golden brown and cooked through. Remove and drain on paper towels.

Carefully discard most of the oil from the skillet, leaving behind a few tablespoons.
Add the diced onion, bell pepper, and celery to the skillet. Cook for a few minutes until softened, then season with a pinch of kosher salt. Add the garlic and cook for about 30 seconds.

Sprinkle in the flour and whisk continuously, cooking until the flour turns a light brown color.

Slowly whisk in the water, making sure there are no lumps. Add the chicken bouillon, beef bouillon, garlic powder, and herbs de Provence. Bring to a simmer and cook over medium heat until the gravy thickens.

Return the pork chops to the skillet or place them on a serving platter and spoon the gravy over the top.

Serve hot.