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.