Pat the porkchops dry with a paper towel and season with salt and pepper.

Combine the flour, onion powder, garlic powder, cayenne and paprika.

Dredge the chops in flour mixture on both sides until lightly coated.

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

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

Remove chops from pan and set aside.

Add onions to pan and saute until fragrant, about a minute.

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.

Slowly whisk in the chicken broth, making sure there are no lumps.

Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.

Once the sauce coats the back of your wooden spoon, pour in the buttermilk.

Add hot sauce and stir to combine.

Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.