Chicken Fried Pork Chops Recipe

One of the favorite ways to cook and enjoy a steak, chicken or pork chops is to chicken fry them.  This method of cooking is called “chicken fried” since this method of preparing and frying the meat is how cooks often prepare and pan fry chicken.  You simply coat your meat with flour, then coat it in an egg/milk mixture and then coat your steak one last time in the flour.  This double coating will give your meat a nice crust when it is fried up in a skillet.   You will then make a gravy out of the pan drippings and serve your gravy over your meat.  Below is my recipe for some delicious chicken fried pork chops.

Ingredients:

4 (3/4 inch) thick pork chops
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
1/2 teaspoon of garlic powder
1 teaspoon of ground paprika
2 cup of flour
2 teaspoons of baking powder
2 whole eggs, beaten
1/2 cup of  buttermilk
2 cups of chicken broth
3 tablespoons of flour
1/2 cup of milk
1/2 teaspoon of fresh sage
1/4 teaspoon of garlic powder

Instructions:

You will want to begin by seasoning each pork chop with the salt, pepper, garlic powder and paprika on both sides and then tenderize your meat by pricking your chops with a fork.  Your next step is to coat your pork chops.  To do this, place the flour into a cake pan.   Then place the eggs and buttermilk into a separate cake pan and whisk them together.   To coat your pork chops you will want to begin by dredging your steak on both sides with the flour.  Remove your pork chop from the first cake pan and then dip it into the egg mixture and then finally dredge it into the flour once again.  Place your meat on a plate and then move on to the next pork chop repeating the above process until all of your chops have been double coated.

  You will want to place some vegetable oil into a heavy skillet so that the oil is slightly more then 1/8 of an inch deep and heat your skillet over a medium high heat until the oil begins to shimmer.  You will then want to add your pork chops to the skillet and cook your steak on each side until your pork chops are no longer pink inside and are golden brown on the outside.  This should take about 5 minutes on each side.   Remove the chops from the pan, and drain the excess oil on paper towels.

Once your chops are done you should carefully remove most of the oil from the skillet, leaving the meat drippings that are left.  You now want to whisk in your chicken broth and deglaze the pan.  Once you have deglazed your pans and all of the browned bits of the meat that were left on the bottom of the skillet have been incorporated into your sauce add in 3 tablespoons of your flour and whisk your chicken broth until the flour has been fully blended into the chicken broth.   Do this quickly and thoroughly since you do not want lumpy gravy.  You should continue to whisk as your gravy comes to a boil and begins to thicken.  Now add your milk, sage and garlic powder and continue to whisk while your gravy has thicken sufficiently.  You know your gravy has thickened sufficiently when the gravy coats the back of a spoon.  This should take 5 to 10 minutes.  You should now taste your gravy and then season it with more salt and pepper, if needed.   I doubt you will need any salt but you might need some pepper.

To serve your pork chops you will want to place them on a plate and then pour your gravy over the chops.