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Chicken Fried Pork Chop

Macheesmo Recipe by
(8 reviews)
Chicken Fried Pork Chop
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4
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Chicken Fried Pork Chop

A juicy pork chop pounded thin, battered, fried, and served with pan gravy!

Ingredients

4
large boneless pork chops
3
cups flour
1
tablespoon paprika
1
tablespoon kosher salt
1
tablespoon pepper
3
large eggs, whisked
1/4
cup flour (gravy)
3
cups milk (gravy)
1
pinch salt and pepper (gravy)
1
quart oil (for frying)

Directions

  • 1 To prep pork chops, cut off any excessive fat if you want. You can leave it on though too. Place the chops between two pieces of plastic wrap and pound them to an even thickness, about 1/3-1/2 inch thick.
  • 2 Mix flour with paprika, salt, and pepper. Whisk eggs together in a separate bowl and add a few tablespoons of water to the eggs.
  • 3 Working with one chop at a time, dredge it in flour, then dip it in eggs, then back in the flour. Pat the flour down on the chops for a bit to make sure plenty of flour sticks to the chops.
  • 4 Let chops sit on a rack for 5 minutes to harden a bit and develop a nice crust.
  • 5 Add enough oil to a large cast iron skillet that the oil will come half-way up the chops. This will probably be about a quart. Heat the skillet on medium-high heat.
  • 6 When the oil is hot, add two chops and fry for about 5 minutes per side until the crust is golden brown. The chop might be slightly pink on the inside, but should be cooked through (juices should run clear). If this worries you, cook it for 6 minutes per side. It's never a bad idea to cut into one to test the doneness also.
  • 7 Remove chops to a rack or paper towel to drain. Fry other two chops.
  • 8 When chops are done, carefully pour out all the oil in the pan, leaving about 2 tablespoons. The oil will be hot obviously so don't pour it into anything that would melt. An empty coffee can is always good.
  • 9 Add 1/4 Cup flour to cast iron skillet and whisk over medium heat. The flour should combine with the oil to make a roux. Make sure to scrape up any bits of flour stuck to the pan. The roux should be a thick paste. If it's not sticking together, you need more oil, so add another Tablespoon. If it's really runny, you need more flour.
  • 10 Cook roux until it starts to brown slightly, about 2 minutes.
  • 11 Slowly whisk in milk. Whisk constantly. Whisk out any lumps that form and continue to whisk until gravy thickens. About 3 cups of milk will probably give you a really good gravy, but you might need more or less depending on your roux.
  • 12 Whisk in a pinch of salt and pepper to season roux.
  • 13 Serve pork chops slathered in gravy!
See Step By Step

Step By Step  

Chicken Fried Pork Chops

As prepared by Macheesmo,

When I was in high school, I worked in a small diner that was attached to a bowling alley.


They served typical diner food: black coffee, stale pastries, and standard burgers.

For some reason though, the cooks were experts at chicken-frying things. Their chicken fried steak was easily the most popular dish on the menu, and with good reason. Pounded very thin and dredged to form a crust, it was then pan-fried and served with a river of gravy.

I wasn’t actually working in the kitchen at this joint, but I was taking notes! I’ve since gotten pretty decent at chicken-frying items myself.

This chicken fried pork chop is my latest creation and it might just be my favorite chicken fried thing.

Of course, to make chicken fried pork chops, you’re going to need some pork chops.

Go with the boneless variety if you can.

Chicken Fried Pork Chops recipe

A good pork chop should be pretty thick. While this is good for grilling and stuff, I recommend pounding them out a bit thinner before chicken-frying them.

Just set the pork chops between two pieces of plastic wrap and pound each out until it’s even and thin. You should aim for about 1/3 to 1/2 inch thickness.

If your chop has fat around the outside, you can cut it off or leave it on. I actually leave it on because I think it is really flavorful.

Chicken Fried Pork Chops recipe

When all your pork chops are pounded thin, mix a few cups of flour with some paprika, salt, and pepper. Feel free to go pretty heavy on the spices.

Chicken Fried Pork Chops recipe

Also, in a separate bowl, whisk the eggs with a few tablespoons of water.

When you’re ready to cook, dredge each pork chop in the flour first. This will just kind of dry off the surface of the chop and make sure the egg can stick to it.

Chicken Fried Pork Chops recipe

Then dunk it into the egg mixture.

Chicken Fried Pork Chops recipe

Then right back into the flour mixture! When it’s in the flour mixture the second time around, pat down the flour a bit. You want a nice thick crust on the pork chop. Once the chop has sat in the flour for a few seconds, shake off any excess flour and let the chop rest on a wire rack or plate for about five minutes.

This resting time will give the crust a chance to dry on the pork chop. This prevents the classic problem where the entire crust comes off in one bite!

Chicken Fried Pork Chops recipe

As far as frying goes, I recommend using a cast iron skillet or Dutch oven to fry these guys. You need enough oil to go halfway up the chops as they fry. A quart of oil will be more than enough.

Heat the skillet over medium-high heat until the oil is hot. A good test is to sprinkle some flour it the pan. It should sizzle like crazy.

Then you can add your chops! Cook them two at a time so they don’t crowd the pan. I was just cooking one on this day.

Chicken Fried Pork Chops recipe

It’ll need to cook for about 5 minutes per side. The chop might be slightly pink on the inside depending on the thickness of the chop, but as long as the juices are clear, it should be fine.

If you’re in doubt, definitely cut into one of the finished ones to make sure they are done before serving them.

Like I said, five minutes per side was perfect for mine though.

You’re looking for a perfectly golden brown chop.

Chicken Fried Pork Chops recipe

When all your chops are done frying, carefully pour most of the oil out of the pan. The oil will be very hot, obviously, so don’t pour it into anything plastic! I use an old coffee can that works well.

You want about two or three tablespoons of oil still in the pan.

Then add in a quarter cup of flour and turn the heat down to medium-low on the pan. Whisk the flour and oil together to form a thick roux. Be sure to scrape up any bits of flour stuck to the pan.

Let the roux cook for about 2 minutes. It should turn a light brown color and be the consistency of a paste. If it’s really runny, add more flour. If it’s not sticking together and really dry, add more oil.

After the roux cooks for a few minutes, start slowly adding the milk. It’s important to add it slowly and whisk like crazy so the gravy doesn’t form lumps!

After all your milk is whisked in, the gravy should start to thicken immediately. If there are any lumps, try to whisk them out if you can. Season it with salt and pepper and you’re all set!

Chicken Fried Pork Chops recipe

Serve the chops slathered in the pan gravy – you are in for a treat!

Chicken Fried Pork Chops recipe

The crust on these is kind of spicy and really crunchy which is nice. The pork chop is super tender and juicy.

It’s about as good as chicken-fried items can get!



Nick is secretly working on a pork fried chicken recipe that might make the universe explode. Check out his website, Macheesmo, and his Tablespoon profile!
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