Servings: 4

4 large bone-in pork chops, each about 1 inch thick 4 large bone-in pork chops, each about 1 inch thick
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon pepper ½ teaspoon pepper
1 teaspoon Creole-seasoning blend 1 teaspoon Creole-seasoning blend
2 tablespoons vegetable oil 2 tablespoons vegetable oil
2 tablespoons butter 2 tablespoons butter
1 large onion, halved and thinly sliced (about 3 cups) 1 large onion, halved and thinly sliced (about 3 cups)
1/4 cup all-purpose flour ¼ cup all-purpose flour
1 1/2 cups chicken broth, warmed 1 ½ cups chicken broth, warmed
1/2 cup buttermilk ½ cup buttermilk

Season both sides of chops with salt, pepper and Creole seasoning.
In large cast-iron skillet, heat oil and butter over medium-high heat.
Add chops; cook until seared and browned on bottom, about 3 minutes.
Turn with tongs; brown other side, 3 minutes more.
Transfer to plate. Tent loosely with foil.
Add onion to skillet. Stir to loosen browned bits. Cook, stirring often, until onion is golden and tender, about 15 minutes.
Reduce heat; add splash of broth if onion begins to burn.
Sprinkle flour over onion; stir to coat. Cook, stirring, for 2 minutes.
Add broth in slow, steady stream; stir until incorporated. Cook, stirring slowly and constantly, until gravy begins to thicken.
Stir in buttermilk. The mixture might look curdled at first but will incorporate as you stir. Reduce heat; simmer until gravy is thick.
Return chops and juices to skillet, push chops into gravy; simmer until cooked through, about 10 minutes.