Crispy on the outside, tender and juicy on the inside. These chicken fried pork loin chops are delicious and easy to make! Along with mashed potatoes, a flavorful chicken gravy and steamed green beans. This is a wonderful meal any time of the year.
Ingredients: Chicken Fried Pork Loin Chops
1lb. boneless pork loin chops ( 1/2in. thick, about 6 chops )
1 cup Italian style bread crumbs
3/4 cup milk
salt, pepper and garlic powder ( to taste )
1 cup olive oil ( approx. )
Method: Chicken Fried Pork Loin Chops
Season the loin chops with salt, pepper and garlic powder on both sides. Poultry seasoning also works well. Mix the egg and milk together in a bowl big enough to dip your pork into. This is your egg wash. Add your breadcrumbs to another bowl the same size as the first one, these are for your dredging station. Lay out a piece of foil big enough to place all of your chops on. Using one hand ( wet ) dip the chops ( 1 or 2 at a time ) into the egg wash to coat and then into the breadcrumbs to coat. Remove and place on the foil with the other hand ( dry ). This method will keep your hands relatively clean. Continue until all of your pork is breaded. Dip your breaded pork back into the egg wash and breadcrumbs for a second time to form a thick coating of your breadcrumbs on the pork.
Add about 1/4 inch of olive oil to the bottom of a medium size skillet ( about a cup ) and turn on to a medium heat. It will take about 3 to 5 minutes to heat up if using a gas burner, you want about 325 to 350 degrees. Drop a pinch of breadcrumbs into the oil when you think it’s ready, if they bubble up right away, your oil is ready, or use a thermometer. Using a pair of tongs, gently place your pork into the pan and fry for about 3 to 5 minutes a side, the second side may not take as long. You’re looking for a nice golden brown color and an internal temperature of about 155 to 160 degrees. You might have to do 2 batches.
Remove them to a plate lined with paper towels to drain for a minute and then serve immediately…enjoy.
Ingredients: Chicken Gravy
2 tbsp. butter or margarine
2 1/2 cups chicken broth ( i used a homemade broth )
1 pinch salt
1 pinch pepper
1 pinch garlic powder
1 pinch onion powder
1 pinch dry oregano ( ground with your fingers )
1 tiny pinch dry sage ( ground with your fingers )
Method: Chicken Gravy
Add the butter to a small sauce pan heated to low and melt. add the flour and stir to form a roux. Cook your roux for about 5 minutes, turn heat up to medium, and then add the chicken broth a little at a time and stir constantly, this will help to avoid lumps. After you have stirred in all of the broth add the seasonings go easy here, you don’t want to overpower your gravy, a little seasoning goes a long way.
Bring your gravy to a boil and then reduce heat to simmer ( low to medium low ) stirring occasionally. Simmer for about 15 minutes, uncovered, and taste for seasoning and consistency, add more seasoning if needed and if it is still too runny, cook it a little longer. Serve.
Ingredients: Mashed Potatoes
1 1/2lbs. russet potatoes ( peeled and cubed )
cold water ( enough to cover potatoes )
1/2 teas salt
1/4 teas. pepper ( optional )
1 cube butter or margarine
3/4 cup milk
Method: Mashed Potatoes
Add your potatoes to a medium size stock pot and pour in enough cold water to cover the potatoes and add a pinch or two of salt. Using cold water will ensure that the potatoes will heat evenly inside and out. Hot water to start with will cook the outside of the potatoes too fast leaving the inside still raw.
Bring it to a boil and boil for about 20 minutes or until a fork inserted into the center of a piece goes in and out easily. Drain in a colander and add your potaoes back to the pan. While your potatoes are cooking, add the butter, milk, salt and pepper to a small sauce pan and cook on low to melt the butter and heat the milk. This will take about 5-8 minutes so try and time it to where they’re both done at the same time. Pour the milk and butter into the potatoes and mash to your desired consistency. Serve
For the green beans. Add about 2 cups to a steamer and steam for about 5- 8 minutes. An easy steamer set up is to place a metal colander over a pan of boiling water and cover, just make sure the bottom of the colander doesn’t touch the water.
The whole meal can be put together in about an hour from start to finish and the flavors will remind you of a wonderful country meal you may have had when you were a kid. It’s also a great substitute for fried chicken. I hope you will enjoy these chicken fried pork loin chops as much as I do and HAPPY COOKING!