Country Fried Pork Chops
Shortening in a skillet frying up some breaded pork chops for a delicious dinner!
This pork recipe is so straight forward - it’s like chicken fried steak, but pork. And served up with some skillet gravy. I absolutely love that this recipe uses saltine crackers in the breading.
What You Need:
For the Pork Chops:
6 boneless pork chops
3/4 tsp. seasoned salt
1/2 tsp. black pepper
1 cup all purpose flour, divided
25 saltine crackers, finely crushed
1 tsp. seasoned salt
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
2 large eggs
1/3 cup milk
1 Tbsp. hot sauce
Shortening for frying
For the Gravy:
1/4 cup reserved oil
1/4 cup all purpose flour
2 cups milk
1/2 tsp. salt
1/2 tsp. black pepper
Directions:
For the Pork Chops: Season the pork chops with 3/4 tsp. seasoned salt and 1/2 tsp. black pepper.
Place 1/2 cup flour in a shallow bowl. In another shallow bowl, mix together remaining 1/2 cup flour, saltines, seasoned salt, garlic powder, onion powder, and black pepper.
In a third shallow bowl, whisk together eggs, milk, and hot sauce until well combined.
Dip each pork chop into the flour, shaking off the excess.
Then dip into egg mixture and let excess drip off.
Then dip in saltine mixture and press gently so the coating sticks.
In a large skillet over medium heat, add shortening and let it melt. It should be 1/4 inch up the side of the pan. Heat to 350 degrees.
Add pork to the skillet but do not overcrowd. Cook in batches if needed.
Cook pork for 4 to 5 minutes per side until golden brown.
Place on a paper towel-lined plate to drain off excess grease.
Reserve 1/4 cup cooking oil (shortening) for gravy.
For the Gravy: Wipe out excess oil in skillet used for the pork. Add reserved oil into skillet and heat over medium low heat.
Add flour and whisk until smooth. Cook for 1 minute.
Slowly add milk while whisking to avoid lumps. Season with salt and pepper.
Serve pork chops with gravy on top.
Recipe from The Country Cook