Sizzle until well browned, about 3 minutes a side. I love to ‘dip’ my chops in the mashed taters, but that’s just a quirk of mine. Using tongs, carefully guide each chop (working in batches, if necessary) in the hot oil. Ingredients 4 center-cut pork chops, 1/2- to 3/4-inch thick, preferably bone-in Kosher salt, to taste Freshly ground black pepper, to taste 1/4 cup vegetable oil 1 large egg 3 tablespoons milk, or buttermilk 1/2 cup all-purpose flour 1/2 teaspoon paprika Chopped fresh parsley, for garnish, optional. Top pork chops with gravy and serve with mashed potatoes. Adjust the seasoning to taste and add more milk a little at a time if the gravy gets too thick. Add the two remaining cups of milk and stir constantly until you get a good consistency for gravy. Stir and brown the flour mixture over low heat. Add a little more salt, pepper, and the sage. Add enough of the remaining flour (dredging) mixture to make a thin paste. Disgard the remaining milk mixture.ĭrain all but about 2 tablespoons of the oil from your skillet and also remove any meat particles that might remain from the skillet. Put them in a warmed oven to keep them warm while preparing the gravy. Turn them over and brown them on the other side and transfer them to a plate lined with paper towels to drain. Dip each pork chop in the flour mixture and then in the egg mixture and back in the flour mixture and fry them in the heated oil until they are brown on the bottom. Beat the egg in a seperate bowl and add one cup of milk and beat again to mix well. Mix flour, salt and pepper in a medium bowl. Pour the vegetable oil in a large skillet (non-stick works best) and begin heating on medium heat while preparing the meat to fry (just watch that it doesn’t get too hot).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |