crispy fried pork chops w/bacon onion gravy
We love crispy fried pork over most cuts of meat. The gravy put this dish over the top! And the Panko bread crumbs put the crisp in the chops that I love so much. Comfort food at best! 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! My photo
Blue Ribbon Recipe
The breading on these fried pork chops is what makes this recipe. They are crispy and full of flavor. The pork chops are tender and juicy with the perfect crunch in each bite. Don't skimp on the bacon gravy. Creamy and smooth with a smoky flavor, it's a must. We opted to serve these pan-fried pork chops with mashed potatoes. Egg noodles or rice would be tasty too.
Ingredients For crispy fried pork chops w/bacon onion gravy
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2 to 4pork loin chops, boneless (thin cut pork chops, cube steak and chicken breast would also be nice)
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1 call-purpose flour
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2 - 3eggs, beaten
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2 Tbspmilk
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1 1/2 cPanko bread crumbs (can be found in grocery store section with flour and meal)
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salt and pepper, to taste
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all-purpose seasoning (I used everglades)
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garlic powder
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onion powder
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butter and olive oil
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eggs noodles, cooked to directions on package (I used Ronco medium egg noodles) mashed potatoes or rice would also be a nice substitute
- GRAVY
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8 - 10 slicebacon, cut into small pieces (i used a thick applewood flavored bacon)
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1 mdonion, chopped (about 1/2 to 1 cup)
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2 - 3 Tbspflour (I used some of the seasoned flour from the chops)
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1 1/2 cchicken broth
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1 cheavy cream
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parsley flakes, optional
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additional seasonings such as salt and pepper (optional)
How To Make crispy fried pork chops w/bacon onion gravy
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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.
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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.
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4Rinse pork and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in Panko bread crumbs.
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5Fry 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 the pan nicely coated. Remove chops from skillet once done and keep warm in a 170-degree oven. Reserve drippings for gravy.
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6Add 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.
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7I 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.
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8Serve chops over noodles (or mashed potatoes or rice) and spoon gravy over chops. Garnish with fresh parsley if desired. Enjoy!
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