Serve this Southern classic with mashed sweet potatoes, green beans, and biscuits.
1 cup all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 (4-ounce) boneless center-cut pork chops
1 cup nonfat buttermilk
Vegetable cooking spray
3 tablespoons vegetable oil
1 cup fat-free milk
1/4 teaspoon salt Garnish: coarse ground pepper
1 Reserve 2 tablespoons flour, and set aside. Place remaining flour in a shallow dish.
2 Combine Cajun seasoning, garlic powder, and pepper. Rub pork chops evenly on both sides with seasoning mixture.
3 Dip pork in buttermilk; dredge in flour. Lightly coat both sides of pork with cooking spray.
4 Cook pork, in batches, in hot oil in a large heavy skillet over medium-high heat 5 minutes on each side or until golden brown. Drain on paper towels.
5 Add reserved 2 tablespoons flour to pan drippings in skillet; stir in milk and salt, and cook, stirring constantly, until thickened and bubbly. Serve immediately with pork. Garnish, if desired.
