Crispy Fried Pork Chops w/Bacon Onion Gravy
Diane Hopson Smith
Other cuts of meat would be wonderful with the bacon onion gravy. Bacon is good with just about everything...right??
Excellent served over buttered egg noodles, however, I'm positive it would be just as tasty over mashed potatoes, rice or your choice of pasta.
Hope you enjoy!
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- 2 to 4
- pork loin chops, boneless (thin cut pork chops, cube steak and chicken breast would also be nice)
- 1 c
- all purpose flour
- 2 to 3
- eggs, beaten
- 2 Tbsp
- 1 1/2 c
- panko bread crumbs (can be found in grocery store section with flour and meal)
- salt and pepper to taste
- all purpose seasoning (i used everglades)
- garlic powder
- onion powder
- butter and olive oil
- eggs noodles, cooked to directions on package (i used ronco medium egg noodles) mashed potatoes or rice would also be a nice substitute
- 8 to 10 slice
- bacon, cut into small pieces (i used a thick applewood flavored bacon)
- 1 medium
- onion, chopped (about 1/2 to 1 cup)
- 2 to 3 Tbsp
- flour (i used some of the seasoned flour from the chops)
- 1 1/2 c
- chicken broth
- 1 c
- heavy cream
- parsley flakes, optional
- additional seasonings such as salt and pepper (optional)
Fry until a nice golden brown on both sides. Add add'l olive oil and butter as needed. NOTE: You are not deep frying, just keep pan nicely coated. Remove chops from skillet once done and keep warm in a 170 degree oven. Reserve drippings for gravy.
Stir in 2 to 3 tablespoons of the flour reserved from battering the chops. NOTE: you can add more seasoning if desired. Continue cooking until bubbly and then add chicken broth and heavy cream. Stir until thickened.