The Neeley's Smothered Lamb Chops

Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins

Ingredients

• 4 lamb chops


• 1/8 teaspoon sea salt


• 1/4 teaspoon cracked black pepper


• 1 cup flour


• 2 tablespoons onion powder


• 1 tablespoon garlic powder


• 1 teaspoon cayenne pepper


• 2 teaspoons smoked paprika


• 1/4 cup peanut oil


• 1 medium onion, diced


• 2 cups chicken broth


• 3/4 cup buttermilk


• 3 teaspoons hot sauce

Recipe

• 1 pat the lambchops dry with a paper towel and season with salt and pepper.


• 2 combine the flour, onion powder, garlic powder, cayenne and paprika.


• 3 dredge the chops in flour mixture on both sides until lightly coated.


• 4 heat a cast iron skillet over medium heat and coat with the peanut oil.


• 5 when oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.


• 6 remove chops from pan and set aside.


• 7 add onions to pan and saute until fragrant, about a minute.


• 8 add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.


• 9 slowly whisk in the chicken broth, making sure there are no lumps.


• 10 turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.


• 11 once the sauce coats the back of your wooden spoon, pour in the buttermilk.


• 12 add hot sauce and stir to combine.


• 13 return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.