It’s critical to this recipe to recognize that “1/2 inch” is an actual measurement. Chances are one of your fingers is 1/2 inch wide, which is a handy bit of information to know. I like these pork chops with mashed potatoes, green beans and something tart like a chutney. Chicken Fried Pork Chops 1/2 cup a/p flour 1 tsp. garlic powder 1/4 tsp. smoked paprika 1 Tbsp. milk 1 egg 2 1/2-inch thick bone-in center-cut pork chops 1 tsp. kosher salt 1 cup neutral oil* (1 cup of milk for gravy if desired) In a shallow bowl big enough to hold a pork chop (a pie plate works great) mix together flour, garlic powder and paprika. In another shallow bowl, beat egg until it’s uniform looking – no streaks of plain white, because those will make inferior coating. In a perfect world, put a rack big enough to hold both pork chops unstacked in a tray. In an imperfect world, a platter with chopsticks or foil snakes will work just fine. Dry pork chops and salt both sides. Dip bot
Julie Cross Cooks - Cook, food writer, random question answerer, maybe a little bossy