Sorry, I went and made it... then ate it and watched Jeopardy so here it is:
For the potatoes: - First off, preheat the oven to 375F and grab a bunch of fingerling potatoes, cut them lengthwise, rinse them and drizzle with olive oil, salt, pepper and a pinch of paprika.
- Put them into a dark nonstick pan (spray it first) and chuck 'em in the oven for 45 minutes to an hour (give them a stir every now and then).
For the chops: - Sift together a cup of flour and about two tablespoons each salt, pepper, paprika, garlic salt. Add a bit of cayenne pepper (to taste, depending on how spicy you want them - I use about 3/4tsp I think... I don't measure)
- Dredge the chops in the flour mixture and throw them into a skillet with a bit of olive oil and a knob of butter, browning on both sides.
- Remove the chops once browned and set them aside.
- Into the remaining fat/oil.butter, toss in half an onion, finely sliced and stir until softened and slightly caramelized (if you need to add more oil, you can add it now)
- Into the fat/oil/butter/onion mixture in your skillet, sprinkle some of your seasoned flour (maybe 3 to 4 tablespoons) and stir to combine the wet & dry ingredients.
- Pour in approximately 1.5C chicken stock and bring to a simmer, stirring often.
- Once flour and stock mixture thickens, pour in about a quarter cup of buttermilk (you can use half and half as well).
- Mix again and toss the chops back into the pan with the thickened jus and onions, coat the chops and cook to desired doneness.
- Served with fingerling potatoes and pan jus and whatever veg or salad you feel like
