1½ teaspoons onion powder
1½ teaspoons garlic powder
½ teaspoon cayenne pepper
1 teaspoon seasoning salt
½ teaspoon fresh cracked black pepper
2 teaspoons plus 2 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 large onion, thinly sliced
1 teaspoon fresh chopped thyme, or ¼ teaspoon dried thyme
¾ cup buttermilk or heavy cream
Chopped fresh flat-leaf parsley, for garnish
1. Pat the pork chops dry with paper towels to remove any moisture. Season with onion powder, garlic powder, cayenne, seasoning salt, pepper and 2 teaspoons of the olive oil.
2. Dredge each chop in the flour; shake off the excess and keep the remaining flour.
3. Heat the remaining 2 tablespoons olive oil and 2 tablespoons of the butter in a skillet or pan over medium heat. When hot, fry the pork chops in a