This post is sponsored by the Ohio Pork Council although all thoughts and opinions are my own.
Enjoy your pork chops fried like chicken! Crispy outside, juicy inside!
Chicken Fried Pork Chops are like heaven on a plate! Merge the crunchiness of Fried Chicken, with the juiciness of pork chops!
Lately, I have been thinking of the kind of grandmother I’m going to be. I know I just had a kid and he is only a year and some change and I (hopefully) have a good 25 years before I become a grandmother (hopefully longer). Lately, I have been going through this phase where I want to cook for groups of people. I am not talking about sandwiches and cookies, I mean I really want to cook a downhome, comforting, and heavy-belly meal for some of my closest friends and family. I mean, I want to go out of the way for the meal too. I want to make everything from scratch from the biscuit, to the lemonade, and to the dessert. Heck, I think I will even whip up some homemade whipped cream while I am at it. As I am typing this up and imagining the dinner, I feel like a grandmother. I am going to be a curvy grandmother with a high booty who will have dinner done by noon and cook meals every Sunday that will have you thinking its Thanksgiving or some unknown holiday. Yep, I felt that identity, even more, when I made these Chicken Fried Pork Chops.
I have tried to make Chicken Fried Pork Chops once before and they didn’t come out close to being right. In fact, I burnt them. I am not quite sure how that happened aside from having difficulty controlling the heat on the stove when frying these babies. You know, if you have a deep fryer, you are better off making these Chicken Fried Pork Chops. If not, just use a heavy metal skillet such as a cast iron skillet over medium-high heat. Just shake the excess flour off pretty good so the oil doesn’t burn. That is the trick. Okay, so now that is out of the way, let’s discuss the concept of these Chicken Fried Pork Chops.
Okay, I have a confession to make. When I first heard of Chicken Fried Pork Chops, I thought pork and chicken was a specialty meat that you get somewhere and fry it like chicken. I had not the slightest clue why something would be called Chicken Fried Chicken. The answer was in my face the entire time within the title. You fry your pork chops, like chicken!!! The only delicious difference between Chicken Fried Pork Chops and actual Homemade Fried Chicken is the gravy. Ahh yes, the delicious gravy that covers the Chicken Fried Chicken is pretty darn awesome! You have to serve this meal over a bed of Classic Mashed Potatoes. If you want a veggie to go along with it, try my Green Beans with Bacon. Now tell me this isn’t a grandma meal? Chicken Fried Pork Chops, Mashed Potatoes, and Green Beans with bacon. All you need is a side of cornbread or Buttermilk Biscuits and you will be tapping into your future grandparent self too!
There are many ways to enjoy your pork! This recipe for Chicken Fried Pork Chops is one way, but check out my recipe for Cinnamon and Bourbon Glazed Ham and Oven Baked Pork Ribs! Both of these recipes are perfect for Easter. For more details and recipes about pork, visit the Ohio Pork Council website!Print
Chicken Fried Pork Chops
- Total Time: 25 mins
- Yield: 4 1x
Enjoy these golden brown Chicken Fried Pork Chops topped off with delicious gravy any day of the week!
- 4 Boneless Pork Chops
- 3 c. Buttermilk
- 2 c. flour
- 1 tsp. Salt
- 2 tsp. Seasoned salt
- 1 tsp. Pepper
- 1 tsp. Onion powder
- 1 tsp garlic powder
- 1 tsp. Smoked paprika
- ½ tsp. Red pepper
- 1 tsp. Dried thyme
- ¼ c. yellow onion, diced
- 2 garlic cloves, minced
- 4 tbsp. Butter
- 2 heaping tbsp. Flour
- 1 ¼ c. milk
- Veggie oil for frying
- Season the pork chops on both sides with salt and pepper. Fill a large heavy metal 2/3rds with vegetable oil and set on medium high heat. Place the pork chops in a shallow bowl and cover with buttermilk. Allow to set, for at least, 30 minutes.
- In a separate bowl, combine, flour, salt, seasoned salt, pepper, onion powder, garlic powder, dried thyme, smoked paprika, and red pepper. Whisk together.
- Remove one pork chop from the buttermilk and shake excess milk; dredge through the flour on both sides, shake off excess, and place slowly in the hot oil. Fry on both sides for 5 minutes. Remove from oil, sprinkle with a little more seasoned salt, and place on cooling rack and inside warm preheated oven until ready to serve.
- Only cook 2 pork chops at a time.
- In a small saucepan on medium heat, melt the butter and cook the onions for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for 2 minutes. Add the 2 tablespoons of flour and mix well. Slowly add the milk and whisk to avoid clumping. Continue adding milk and whisking until gravy becomes smooth. Season with salt and pepper to taste. Feel free to add additional seasonings if desired. Pour gravy over pork chops and serve.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Entree
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