Does it get more homecookin’ then Chicken Fried Anything with Gravy? The crispy crunchy outer coating over steak is a classic comfort food. So why not give the other white meat a little country lovin’ and make Chicken Fried Pork Chops w/ gravy smothered all over it?
Dredging station set-up is real important to the success of any kind of coating like this. You want to get everything totally set up and ready for use before you start dredging anything. You could get one of these fancy Dredging Station Tray sets or you could just use some dinner plates or small baking sheets. This particular set up only needs two trays/bowls/plates because the flour mixture gets used twice. It is important to get a layer of flour under the egg mixture to help it stick to the meat better.
The Gravy is equally important! Some people don’t like to make the gravy in the same pan that they fried in – but I’m not those people. The tasty bits in the bottom of the pan are key to delicious gravy. They give it more depth of flavor and bring the whole dish together. You can use the gravy over the pork chops or some mashed potatoes. For this particular meal – I would use red potatoes with the skin on to make smashed potatoes (just add heavy cream, butter, salt and white pepper after boiled to tenderness). For more Side Dish Ideas check out my Side Dish Recipes.
Chicken Fried Pork Chops w/ Gravy is definitely going to be on our regular rotation from now on. It came out so tasty, the husband has already requested it again in the near future!
Chicken Fried Pork Chops
For Pork Chops
- 1½ lb Pork Chops boneless, cut into 6-8 pieces
- 2 cups Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 2 Eggs beaten
- 1 cup Heavy Cream
- ⅓ cup Sriacha
- ½ cup Frying Oil
- 1 stick Butter (1/2 cup)
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 1 tsp Salt
- 1 tsp Pepper
- ½ tsp Red Pepper Flakes
- Prepare all of the ingredients.
- In a large saute pan over medium-high heat, add oil and butter. Bring up to at least 400 deg. (Oil/butter to should be deep enough to cover half of pork chop, but not submerge them)
- In a bowl combine, flour, salt, garlic powder, baking soda, and pepper. In another bowl combine eggs, heavy cream, and Sriacha.
- Dredge the pork chops: first coat in flour mixture, then dunk into egg mixture, then back to flour mixture for a thick coating. Repeat with remaining pork chops.
- Place pork chop in hot oil and fry on each side for 6 minutes. Remove to cooking rack over paper towel.
- Once done frying pork chops, drain all but 1 tbsp of oil from pan and return to stove over medium heat. Add butter and let melt.
- Whisk in flour and cook for 3 minutes. Whisk in broth and cook for 3 minutes. Whisk in gravy seasonings and heavy cream. Reduce to medium-low and continue to stir for 3-5 minutes as sauce thickens.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS.
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5 thoughts on “Chicken Fried Pork Chops w/ Gravy!”
This sounds so delicious! As you said, what is more home-cooking than anything chicken fried!
I love chicken fried steak so this should be just as good or even better. – Margy
This looks like comfort food at it’s finest!! I’m hungry now! Thank you for linking up at Embracing Home and Family!
We are so excited that you participated! Thank you for sharing your creativity!
What a great addition to our linky party! We are so happy to have you!