This is probably the most tender pork chop recipe I have ever come up with. I, personally, love pork chops, but I know that not everyone enjoys a pork chop. This recipe is essentially the old classic comfort food chicken-fried steak with pork chops subbed in for the cube steak. If your grocery doesn’t normally carry cubed pork chop
When I started using cornstarch in my coating flour I started getting the crispiest crunchiest results. Its such a simple thing to do and adds so much. That said – if you don’t have it, dont use it.
Substitutes and Variations:
This is basically how I make my Chicken-fried steak too so you can totally use beefcube steak in place of the pork. You can also use venison. Additionally you can use chicken or turkey. You will just want to put the fried pieces into the oven at 400 for about 15 minutes to make sure they are cooked through.
Suggestions for Sides:
I almost always serve this with mashed potatoes and pan gravy. I use the leftover dredge flour (its already seasoned) and add it to the leftover melted butter that I used to fry the pork in. Make a roux of that then add water (or broth) if you want brown gravy or add milk if you want white gravy.
Tools that may make this recipe easier:
If you cant find the cubed pork chops at your grocery – you can ask the worker at the meat counter to run it through for you. You can also get a meat cubing attachment for your stand mixer, if you want to be able to do it yourself.
Now Let’s Get Cookin’!
Chicken-Fried Pork Chops
Ingredients
- 6 Cubed Pork Chops
- 3 cups Flour
- 1 cup Cornstarch
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Salt
- 2 tsp Black Pepper coarse ground
- 4 Large Eggs
- ½ cup Butter
Instructions
- In bowl, combine flour, cornstarch, paprika, onion powder, 1 tsp of garlic powder, 1 tsp of salt and 1 tsp black pepper. In a smaller bowl, add eggs and remaining garlic powder, salt and pepper. Beat until fully incorporated.
- Make a Dredging station – plate 1: One cup of flour mixture, plate 2: egg mixture and plate 3: remaining flour mixture.
- Starting with plate one and moving to plate 2 then 3, fully coat each piece of pork chop on all sides.
- In a large frying pan over medium high heat, add butter. Once melted, add breaded steaks. Cook for 5-6 minutes on each side (should be golden brown). Remove to a rack over a paper towel covered plate. Cook in batches until all piece are done.
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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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Ooh these looks so good Estelle! You’ve got my mouth watering!! I’ll have to put these on my to cook list! xx