Got a little bit of pork chops food porn for you

A couple weekends ago -- sorry, but the project I am on is eating pretty much every minute of my time, so there might be some delay in certain things -- I fixed what I considered to be some truly magnificent smothered pork chops. Nothing difficult here. You start with, of course, a couple thick-cut pork chops, a cup of all-purpose flour, 2 tbs of onion powder, 2 tbs of garlic powder, 1 tsp of cayenne, 1 tsp salt, 1/2 tsp pepper, 1/4 cup olive oil, 1 cup chicken broth and 1/2 cup buttermilk:

Got all that? Good. Put the flour in a shallow dish, add the onion powder, garlic powder, cayenne, salt and pepper, then mix it up right with a fork:

Dredge those pork chops in the flour mixture:

Heat up a good old-fashioned iron skillet -- what? get one, damn it --and put the olive oil in to heat:

Once the oil is hot, drop those dredged chops into the pan, fry for three minutes on each side:

They're going to look pretty tasty already:

Remove the pork chops from the pan and sprinkle a little of the remaining seasoned flour in the drippings. Mix it up right until smoothly blended, then add the chicken broth:

Cook on medium-high heat until the mix starts to thicken:

Stir in the buttermilk to make a delectable, creamy gravy:

Mix it up right:

Put the chops in the pan, cover them with sauce and cook about 5 minutes, until cooked through:

Season with salt and pepper, throw in the sides of your choice and dig in:

Bon appetit, y'all. It don't get much more southern than that.