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24 Mar 2013

SOUTHERN FRIED PORK CHOP WITH COUNTRY GRAVY

 
SUCCULENT JUICY PAN FRIED PORK CHOP WITH COUNTRY GRAVY MADE FROM THE JUICES IN THE PAN
 
INGREDIENTS
(makes 4)
 
4 pork chops (no bone)
1 lrg food bag
200g plain flour
1 lrg pinch salt
1 lrg white pepper
1 pinch cayenne pepper
1 lrg pinch onion powder
1 lrg pinch garlic powder
pinch oregano
1 pint butter milk or (substitute)
To substitute add 1/2 juice of a lemon to your milk
2 eggs beaten
125 g lard or veg oil for pan frying
 
FOR THE COUNTRY GRAVY
1 tbsp plain flour
200ml - 250 ml milk
1/2 tsp knorr jelly chicken stock
salt and pepper to taste
 
 
First set up your breading station, you will need two large shallow bowls, place the beaten egg in one and the flour and all the dry ingredients in the other bowl.
 
Take your pork chop and place into a food bag, with a meat mallet or rolling pin bash out to twice the size, repeat with the other chops.  Keep the chops in the food bag and add all of the buttermilk, place in the fridge to rest, if you can do this a few hours in advance this helps tenderise the meat more.
 
When ready to cook, heat the lard or oil in a non stick frying pan to a moderate heat.  Take out each pork chop, one at a time and dip in the seasoned flour, then into the egg and then into the flour again, coating well, then straight into the hot fat to pan fry, repeat with each pork chop.  Gently pan fry the southern fried chops for a few minutes on each side and place in a warm oven 160 degrees for a couple of minutes to keep warm just while you make the country gravy.
 
Take the frying pan and spoon of almost all of the fat except for approx 2-3 tbsp, keeping all the cooking flavour from the pork chops in the pan, add the flour to make a roux and stir well cooking out the flour for a couple of minutes, now add your half your milk and stir until smooth, add the rest of the milk slowly until you have a spoon coating consistency, then add the chicken stock and seasoning, simmer for a few minutes, if your gravy becomes to thick just loosen with a little more milk.  Serve over the pork chop and enjoy with some collard greens or buttery mashed potato.
 

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