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.