Pork chops are one of the things that Jon always gives me gruff that I don’t cook enough. I prefer to cook something like one of my many favorite versions of a pork tenderloin, but once in a while I give in and make him one of his favorite meals of all time – these fried pork chops. It’s one of those manly, stick-to-your-ribs meals that all guys love…
Basically a pork chop is coated with a mixture of egg wash and seasoned flour, much like fried chicken is. Then pan fried. Afterwards, a milk gravy is made from the pan drippings and served over the pork chops. While it’s not the most figure-friendly thing on the planet, it really is delicious and totally worth a splurge every now and again.
I always serve with mashed potatoes, because they are equally as good topped with the gravy. This time around I also served roasted Brussels sprouts on the side, and they were really delicious with them too. If you’ve not had the pleasure of trying these, you should – as it’s “country cooking” to the core!
Country Fried Pork Chops
8 bone-in pork chops (about 3/4-inch thick)
2 eggs, beaten
few shakes hot sauce
1 cup flour
1 tsp paprika
2 tsp kosher salt
1 tsp ground black pepper
1/4 cup vegetable oil
For the gravy:
3 Tbsp flour
2 1/2 cups milk
1/2 tsp kosher salt
1/2 tsp ground black pepper
Set oven to the warm setting. Place a cooling rack over a baking sheet and place in the oven.
Mix eggs and hot sauce together in a shallow dish. Combine flour with paprika, 1 tsp salt, and 1/2 tsp pepper in a large resealable plastic bag – mix to combine. Set both mixtures on counter and prepare pork chops for breading.
Season both sides of pork chops with the remaining salt and pepper. Dip each chop into the egg wash first, letting the excess drip back into the dish. Then place chop into the flour mixture, shaking the bag to cover each chop with flour well. Remove and set on plate. Repeat with other chops.
Heat oil in large heavy-bottomed skillet over medium-high heat. Place 4 pork chops (or however many will fit comfortably) in the hot skillet, frying until well browned on each side – about 5 minutes. Remove from skillet and place onto the baking sheet in the warmed oven. Repeat with remaining pork chops.
Once chops are fried, prepare the gravy by adding the flour to the pan drippings in the skillet. Whisk to combine, and let cook for about 2 minutes. Slowly pour in the milk, and whisk constantly until mixture has thickened – about 3 minutes. Add the salt and pepper, and season to taste with more if desired.
Remove chops from oven and plate, serving the gravy on top of the chops. Pour remaining gravy into a serving dish and serve alongside with the chops on the table.
