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Chicken Fried Pork Chops

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 both pork chops in flour and shake off the excess. Return to rack.

Toss milk into remaining flour to make shaggy bits, which will later turn into crunchy bits.

Dip pork chop in egg on both sides. Pause to let excess egg drip off.

Put pork chop in shaggy flour and press down. Repeat with second side. Give it a gentle shake over the bowl to let loose flour fall off. Place on rack.

Repeat egg & flour on second chop. Reserve remaining flour for gravy.

You just did a bound breading, award yourself 5 expert cook points!

Let pork chops rest at least 15 minutes and up to 2 hours. Obviously you will put them in the fridge if it’s more than 15 minutes.

In a fry pan large enough to hold both chops, heat the oil over medium heat to 350F. (If you don’t have a thermometer, no worries – heat until the oil starts to shimmer. Drop in a bit of flour. If it sizzles and foams, you’re good. If not, wait a couple more minutes.)

Very carefully lay the pork chops into the hot oil away from you. Cook without moving 3 minutes. Flip and cook the second side another 3 minutes. If pork chops are thicker than 1/2”, add another minute to the cooking time. Chops should be golden on both sides. If temping with a meat thermometer, aim for 140F in the center of the meaty part. Remove from pan, cover loosely and let rest.

If you want milk gravy, carefully pour off all but 2 Tbsp. of the oil, trying to keep any crunchy bits in the pan. Return to low heat and stir in 2 Tbsp. of the remaining seasoned flour. Cook gently 1 minute. Whisk in milk and let simmer until thickened. Taste and add salt and pepper as needed.

 

*I like safflower because canola smells fishy to me when you fry with it. Peanut would be fine. Really good filtered olive oil will also be fine. Lard would be excellent.

 

 

 


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