Smothered Pork Chops with Vidalia Gravy | Louisiana Kitchen & Culture

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper, plus salt and black pepper to taste
• ¼ teaspoon ground cayenne pepper
• 6 bone-in loin pork chops, about ½ pound each
• ½ cup unsalted butter
• ½ cup olive oil
• 3 Vidalia onions, chopped
• 2 celery stalks, chopped
• 3 cups chicken stock