Ingredients

• 1 cup flour, divided
• 2 teaspoons cajun seasoning
• 1/2 teaspoon garlic powder
• 6 pork chops
• 1 small onion, finely chopped
• 1 cup buttermilk
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 cup half-and-half cream or 1 cup milk
• seasoning salt or white salt
• black pepper

Instructions

1. Reserve 2 tablespoons flour and set aside, place the remaining flour in a shallow dish.

2. To the bowl mix together the Cajun seasoning, garlic powder and black pepper.

3. Rub the pork chops all over with the seasoning.

4. Place the buttermilk in a shallow bowl.

5. Dip the chops in buttermilk, then dredge in flour.

6. Heat oil and butter in a skillet, then brown the chops over medium high heat for about 5 minutes per side or until golden brown and cooked through; remove to a plate, cover loosley with foil to keep warm(do not drain the fat in the pan).

7. Add in chopped onion and saute until soft (about 3-4 minutes, you might need to add in more butter if needed to the pan).

8. Add in the reserved 2 tablespoon flour to the skillet, then stir/whisk in the milk and seasoned salt; whisk or stir constantly until thickened and bubbly.

9. Season with lots black pepper.

10. Serve the gravy with the pork chops.