Country Fried Pork Chops

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Remember a couple weeks ago, those boneless pork chops were on sale. I had picked up a few extra and froze them. (I love my Food Saver, or Suck and Seal as I refer to it) So, when doing meal planning where you’re using frozen stuff, you gotta thaw. So Saturday, we decided to have pork chops Sunday.

Now Barbi loves my blog. I’m not sure if she’s ever even read any of it. She says I need to add more pictures. What she likes about it is that it gives her a break and I cook. We then share the cleanup.

So, anyway, we’re discussing how to fix ‘dem chops and we decide “chicken fried.” Now, I’m not a big fan of bread crumb or cracker crumb breading. I like it ok, but I would rather just have a simple egg wash and a flour dip. Or, for cod, a beer batter. That’s nothing more than beer and flour. Finding a flour and egg recipe is tough so I just used my G2 as we used to say in the service and made one up. (G2 and S2 are terms for the Intelligence offices)

So that was the plan. Got the meat figured out, what to have with it. What do ya have with anything “chicken fried” or “country fried?” That’s right, GRAVY. So that means potatoes and gravy. We decided on fried but could have easily gone with mashed. Mashed is actually a heck of a lot less work if you use instant. Plus, it don’t make near the mess.

Now this recipe is exactly the same for Chicken Fried Steak except now you’re using chops instead of cubed steak. Shoot, you can even do this with hamburger.

There used to be a place in Kansas City called Rigby’s that had the best chicken fried steak ever. Unfortunately, it’s long gone.

So, here we go.



Chicken Fried Pork Chops

4 qtr pound boneless chops
1 cup flour
1 teaspn pepper
2 eggs
1 cup vegetable oil


Whisk the eggs in a bowl, mix the flour and pepper in another. Dip the chops in the egg (they call this an egg wash) and then dip in flour/pepper mix. Coat good on both sides. Then set it on some wax paper.

Now, I did a double coat, but I shoulda did a single. I like the breading, but a double was just too thick.

Heat the oil on medium high like when frying anything. Use a good size skillet so you can get all four chops in at once. When it’s good and hot put the chops in. It takes about five minutes on each side. Fry until “golden brown” and then put them on a paper towel covered plate.

Gravy

2 cups milk (Whole, 2 percent, or non fat, or even cream. Whatever you got handy.)
4 tablespoons flour
1 teaspoon pepper

In a shaker or blender, mix the two cups milk with 4 tablespoons flour. Throw in about a teaspoon pepper which will give it a nice look when it’s done.
Carefully and slowly, pour this into the pan drippings. For four chops as cooked above, you should have about 4 tablespoons of pan drippings so no skimming required.
Heat, stirring constantly until it turn into a nice thick country gravy.

Fried Potatoes

2 potatoes
3 tablespoons butter or crisco
salt and pepper to taste (how’s that Bub?)

Peel and slice the potatoes about a qtr inch thick. Too thin makes ‘em more like potato chips than fried potatoes.
Use another good size skillet 12 or 13 inch. Heat butter just like you are frying anything else, medium high. Same-o, when they’re browned to your liking, flip and get the other side. This takes a good ten or so minutes on each side.

There you have it. We had canned corn on the side. Now, this is obviously not your “heart smart” recipe, but it’s hard to beat if you like flavor. Speaking of flavor. If you want a little more flavor in your gravy, use the other half of that Jimmy Dean sausage you had left over from those stuffed pork chops, too.

Speaking of leftovers, leftover chops and chicken fried steak makes great sandwiches. I like 57 sauce and dill pickle.

Enjoy!