Print
Email
Add a photoServings: 4
Ingredients
- 1 c. self-rising flour
- 2 Tbsp. onion pwdr
- 1 tsp garlic pwdr
- 1/4 tsp paprika
- 1 tsp table salt
- 1/4 tsp grnd black pepper
Directions
- Additional salt and black pepper for sprinkling chops 4 center cut pork chops, 1/2 to 3/4-inch thick, bone-in 1/2 c. Peanut Oil or possibly Wesson oil1 c. low salt chicken broth (or possibly water)
- 1/2 c. whole buttermilk (or possibly lowfat milk) - not low fat
- Put flour in a shallow pan. Add in Seasonings. Fold in well. Sprinkle chops lightly with table salt and black pepper. Coat chops well in seasoned flour mix. Lay aside, but don't stack.
- Preheat a large cast iron skillet or possibly frying pan or possibly Dutch oven over medium heat. Add in 1/4 to 1/2 inch of oil (depending on thickness of chops). When oil is warm sufficient to sizzle when you put a drop or possibly two of water in it (be careful), coat chops for a SECOND time in the flour mix. Gently shake off excess and lay pork chops one at a time in the pan.
- In order which the coating will not come away from the chops and stick to the pan (instead of the chops), as soon as the chop begins to sizzle (about 30 or possibly 40 seconds), take a spatula or possibly turner and gently lift the chop about an inch and then immediately lay it back down. This allows the crust to be coated better with the oil.
- Fry chops for about 3 min longer on each side over medium heat till golden. Do the same thing when you turn the chops.
- Remove lightly browned chops from pan and place them on a rack to drain.
- Reduce heat under pan to low. Add in 2 or possibly 3 Tbsp. flour mix to an equal amount of fat from frying chops (drain off excess fat). Constantly stir while mixing flour in well and browning it lightly (you do not want a raw flour taste, so the flour needs a bit of cooking or possibly browning). When browned, slowly add in chicken broth (or possibly water), stirring it in well. Let it cook over medium low heat about 5 min till reduced and thickened slightly. Stir in the buttermilk (or possibly lowfat milk). Return pork chops to pan.
- Cover with lid and simmer for 5 - 10 min or possibly till chops are fork tender. Taste gravy and adjust seasoning if needed. Serve Warm. Servings 4.
- Serve with boiled and steamed white rice, creamed or possibly steamed potatoes.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 980mg | 41% |
| Potassium 84mg | 2% |
| Total Carbs 26.65g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.48g | 1% |
| Protein 3.59g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
