Pork Chops with Buttermilk Herb Pan Gravy

Pork Chops with Buttermilk Herb Pan Gravy

4 bone-in pork chops, 3/4-inch thick
1 cup flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 lb. thin sliced mushrooms
1 small onion, thinly sliced
3 tablespoons olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley
Gravy Master, optional

Mix together the flour, onion powder, garlic powder, cayenne, salt and pepper. Place flour mixture in a shallow bowl. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the flour mixture, shaking off the excess.
Heat the olive oil in a large skillet over medium heat and coat with the oil. Add the pork chops to the skillet in a single layer and cook until golden brown, about 3 minutes per side.
As the pork chops are cooking, heat the 3 tablespoons of oil in another skillet. Add the mushrooms and onions and saute until soft, about 8 minutes.
Remove the pork chops from the skillet. Whisk in a few pinches of the flour mixture into the drippings. Add the chicken broth. Add the mushroom mixture. Let the mixture cook down for 5 minutes or until it has thicken slightly. Stir in the buttermilk to make a creamy gravy. Add a drop or 2 of Gravy Master, if desired to make a darker gravy. Return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and sprinkle with the chopped parsley. Serve with mashed potatoes.