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Chicken Fried Pork Chop

  • Prep 15 min
  • Total 45 min
  • Servings 4

A juicy pork chop pounded thin, battered, fried, and served with pan gravy! MORE + LESS -

Macheesmo Macheesmo
March 8, 2017

Ingredients

4
large boneless pork chops
3
cups flour
1
tablespoon paprika
1
tablespoon kosher salt
1
tablespoon pepper
3
large eggs, whisked
1
quart oil (for frying)

For the gravy:

1/4
cup flour
3
cups milk
1
pinch salt and pepper

Steps

Hide Images
  • 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. 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.
  • 6
    Remove chops to a rack or paper towel to drain. Fry other two chops.
  • 7
    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.
  • 8
    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. Cook roux until it starts to brown slightly, about 2 minutes.
  • 9
    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. Whisk in a pinch of salt and pepper to season roux.
  • 10
    Serve pork chops slathered in gravy!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Get your fork and knife ready, these Chicken Fried Pork Chops are the crispy, crunchy dish of your dreams. For this recipe you should go with the boneless variety if you can. A good pork chop should be pretty thick. While this is good for grilling, we'd recommend pounding them out a bit thinner before chicken-frying them. If your chop has fat around the outside, you can cut it off or leave it on. 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. After you've finished dredging the pork chop it's important to 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! As far as frying goes, we 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. A good test to see if your oil is hot enough 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. It’ll need to cook for about 5 minutes per side. 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. After adding the flour and mixing the roux for the gravy, be sure to slowly add the milk. It’s important to add it slowly and whisk like crazy so the gravy doesn’t form lumps! Serve the chops slathered in the pan gravy – you are in for a treat! 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!

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