Fried Pork Chops with Pan Gravy Recipe

"One of the keys to frying meat is having the oil at the right temperature (about 375º) so it "sings" when you add the meat. At a lower temperature, meat will cook slowly and stew rather than fry, absorbing the oil and becoming greasy and heavy. Meat, fish and vegetables being to brown at around 230º. The transformation that develops the characteristic brown color of foods cooked on the grill, in the oven or in oil is called the "Maillard reaction". Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings

Metric US

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Ingredients

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4-6 (8 to 10-ounce) bone-in, center cut pork chops, cut 3/4-inches thick
Coarse salt and freshly ground black pepper
1 cup all-purpose flour

1/4 teaspoon cayenne pepper, or to taste
1/2 cup canola oil
2 cups chicken stock or low-fat reduced sodium chicken broth, or 1 c milk plus 1 c chicken stock or broth

Nutritional

Serving Size: 1 (235.3 g)
Calories 458.1
Total Fat - 33 g
Saturated Fat - 4.1 g
Cholesterol - 29.5 mg
Sodium - 492.2 mg
Total Carbohydrate - 24.8 g
Dietary Fiber - 0.9 g
Sugars - 0.5 g
Protein - 15.5 g
Calcium - 22.4 mg
Iron - 1 mg
Vitamin C - 1.5 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Season the pork chops generously with salt & pepper. Set aside.

Step 2

Place the flour in a shallow plate and mix with cayenne, salt & pepper. Set aside.

Step 3

In a large skillet, preferably cast-iron, heat the oil over medium-high heat until the temperature reaches 375º.

Step 4

Meanwhile, to cook the pork chops, add the chops, one piece at a time, to the seasoned flour and turn to coat on both sides and shake to remove excess flour.

Step 5

Add the pork chops to the oil without crowding. Fry until golden brown on one side and the juices are starting to pool on the surface of the meat, about 4 minutes.

Step 6

Using tongs, turn the chops; Cover the skillet, decrease the heat to low, and cook until the center of each chop registers 140º, an additional 3-4 minutes.

Step 7

Using tongs, remove to a warm platter, and tent loosely with foil to keep warm.

Step 8

Pour off most of the grease, leaving 2 T in the pan along with any browned bits.

Step 9

Add 2 T of the remaining seasoned flour, and using a wooden spoon, cook the roux over moderate heat, stirring constantly, until nutty brown, about 3 minutes.