COUNTRY FRIED PORK WITH COUNTRY GRAVY AND JACK DANIELS SWEET POTATO MASH

 

My husband says this is the only way he ever wants to eat a pork chop again, this makes me fabulously happy as these chops were outstandingly gorgeous.

 

INGREDIENTS

Pork chops off the bone and bashed flat

FOR THE SEASONED FLOUR COATING

plain flour

 good pinch of salt, white and black pepper

pinch onion powder

pinch of garlic powder

THE DIP BEFORE THE FLOUR COATING

3 eggs beaten

FOR THE BEST FRY

1 ltr ground nut oil or 3 packs of lard

FOR THE COUNTRY GRAVY

6 sweetcure bacon fine diced

500ml milk

100ml double cream

salt and pepper

chicken stock

3tbsp plain flour

FOR THE JACK D'S SWEET POTATO MASH

6 sweet potato's peeled

100ml Jack Daniels

4 tbsp brown sugar

100g butter

 

First job is to take your pork chops off the bone if they are on a bone, lay some cling film on your chopping board and then place the pork chop or loin on the cling film and cover with another sheet of cling film, then with a rolling pin or heavy object gently bash away until you have a nice medium thin escalope of pork, season with salt and pepper, these are ready to dip in the egg and then the flour and then to fry.

 

Pre-heat your oven to 180 degrees and place a pan of water onto boil for the sweet potato mash.  Peel the sweet potato's and place in the boiling water and boil for approx 20 minutes until fork tender, drain and leave to steam for a few minutes.  Place the potato's in a bowl, mash well and then season and add the butter, Jack Daniels and sugar mix, stir in and place in a baking dish and pop in the pre heated oven for 20 minutes to fluff up while you fry the pork and then finish off the country gravy.

 

 

 Keeping one hand for wet and one hand for dry, dunk your pork into the egg wash and then into the seasoned flour and place on a plate ready to cook.

 

 

Meanwhile start to heat a deep frying pan and melt the fat, I like to bring my fat up to 200 degrees, this I find then gives me a better seal and a better crispy country finish.

 

Your country fried pork should take approx 3-4 minutes each side in the frying pan.  Once your pork is cooked, place in your oven to keep warm while you make the country gravy to finish the dinner.

 

THE COUNTRY GRAVY

 

FOR THE COUNTRY GRAVY

I like to drain off 3/4 of the frying fat, keeping all the bits in the pan, add the bacon and gently cook for 3 minutes, add the flour and stir in well this is making your roux, start to add your milk a generous glug at a time and stir in well, once all the milk had been absorbed add the chicken stock and cream and seasoning, if you feel your gravy is too thick add a little more milk to loosen. 

 

To serve the dish, take your southern fried pork and place on your plate, add the Jack Daniels mash and make a well in the centre to accommodate the country gravy, and I like to over spill a little onto my southern fried pork chop.  This is one of my top favourite dinners a naughty but oh so nice !!!