Friday, March 25, 2016

Country Fried Pork Chops & Gravy

It’s always nice to change up recipes a little bit.  I’ve made country fried steaks and chicken many times but I was faced with the dilemma of what to do with pork chops so I decided to try it.  Wonderful results.   Moist pork chops, crispy coating and a delicious gravy.  I had 2 butterflied pork chops so I cut those in half and pounded them thin.

Country Fried Pork Chops & Gravy
4 thin cut pork chops
½ cup flour
1 large egg
½ cup milk
1 tsp salt
½ tsp freshly ground pepper
1/8 tsp cayenne
2 tbsp extra virgin olive oil
Season the pork chops on both sides.  Whisk together egg and milk in a bowl.  In a second bowl, whisk together  flour and seasonings.   Dip each pork chop in the milk, then the flour coating both sides and then repeat the milk bath and flour coatings a second time.  Place into a heated frying pan with the olive oil.  Fry until crispy on both sides, remove and let sit while you make your gravy using the drippings.
White gravy
Pork chop drippings
An additional 1 tbsp extra virgin olive oil
2 tbsp flour
1 cup milk

Whisk flour into drippings and olive oil.  Let cook for a minute.  Whisk milk into and keep whisking until it thickens.  Season per taste.

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