Description
Hearty Breaded Pork Chops and Gravy delivers comfort straight from grandma’s kitchen, promising golden-crusted meat drenched in rich, creamy sauce. Southern charm meets home-cooked perfection with this classic dish you’ll crave on chilly evenings.
Ingredients
Scale
Meats:
- 4 pork chops (boneless or bone-in, about 1-inch thick)
Coating and Seasoning:
- 1 cup (125g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120g) breadcrumbs or panko
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking and Gravy Ingredients:
- ¼ cup (60 milliliters) vegetable oil (for frying)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups (480 milliliters) chicken or pork stock
- ½ cup (120 milliliters) heavy cream or whole milk
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Thoroughly blot pork chops with clean kitchen towels to remove excess moisture, ensuring a crisp coating surface.
- Create a sophisticated breading station with three distinct shallow containers: first, whisk together flour with aromatic garlic and onion powders, along with paprika for subtle warmth and seasoning.
- In the second container, crack and whisk eggs until smoothly blended, creating a perfect adhesive layer for the breading.
- Fill the third container with crisp breadcrumbs or panko, which will provide a delightful golden, crunchy exterior.
- Meticulously coat each pork chop by first dusting with the seasoned flour mixture, carefully shaking off any excess to prevent clumping.
- Immerse the floured chop into the whisked eggs, allowing complete coverage and ensuring the breading will adhere beautifully.
- Gently transfer the egg-coated chop into the breadcrumbs, delicately pressing the crumbs onto the surface to create an even, luxurious coating.
- Rest the breaded pork chops momentarily, allowing the layers to set and bond before cooking, which helps prevent breading from falling off during preparation.
Notes
- Choose thick-cut pork chops for juicier results, ensuring even breading and preventing dryness during cooking.
- Create a consistent breading layer by using one hand for dry ingredients and another for wet, preventing clumpy and uneven coating.
- Refrigerate breaded pork chops for 15-30 minutes before cooking to help the breading stick better and create a crispier exterior.
- For gluten-free option, swap wheat flour with cornstarch or gluten-free flour blend, and use gluten-free breadcrumbs or crushed rice crackers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 1g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg