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)
1I had thick pork loin chops for this recipe, however, I didn't want them thick, so the 1st thing I did was I pounded them out to about 1/4 inch thickness. NOTE: these pounded out pretty big, feel free to split the chops before battering and frying.
2Set up 3 bowls for battering: 1st bowl combine flour and seasonings to taste (with seasoning listed). 2nd bowl beat eggs with 2 tablespoons milk. 3rd bowl panko bread crumbs with a sprinkle of salt if desired.
3In a large skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over a med/high heat, closer to a med heat than a high heat. Add more as needed.
4Rinse pork and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in panko bread crumbs.
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.
5Add onions and bacon pieces to the drippings and saute until bacon is crisp and onions are tender.
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.
6I cooked the egg noodles about 10 minutes before serving time. I did add a little butter to the noodles and I sprinkled a little salt and pepper on them once cooked and drained. You could use rice, mashed potatoes or your choice of pasta.
7Serve chops over noodles and spoon gravy over chops. Garnish with fresh parsley if desired.