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- 1
Season the chops
Use bone-in chops about a half inch thick — they're cheaper than the fancy center-cut boneless ones and stay juicier. Pat them dry and season both sides with about 3/4 teaspoon of the seasoned salt and 1/2 teaspoon of the black pepper. Set aside.
- 2
Set up the dredge
Put 1 cup of the flour in a shallow bowl by itself (save the other 1/4 cup for the gravy later). In a second bowl, finely crush the saltine crackers and stir them together with 1 teaspoon seasoned salt, the garlic powder, onion powder, and the rest of the black pepper. In a third bowl, whisk the eggs with 1/3 cup of the milk and the hot sauce.
- 3
Bread the pork chops
Working one chop at a time, dip it in the plain flour and shake off the excess, then into the egg wash letting the extra drip off, then press it firmly into the cracker mixture so the coating sticks. Set each breaded chop on a plate or tray.
- 4
Fry until golden
Heat the vegetable oil in a large skillet over medium heat, enough to come about a quarter inch up the side. When it's shimmering (around 350°F), lay in the chops without crowding the pan — work in batches if you need to. Fry 4 to 5 minutes per side until deep golden brown and cooked through, 145°F in the center. Move them to a paper-towel-lined plate.
- 5
Make the milk gravy
Pour off all but about 1/4 cup of the oil and drippings, keeping any browned bits in the pan. Set the heat to medium-low, whisk in 1/4 cup flour, and cook 1 minute. Slowly stream in the remaining 2 cups of milk, whisking constantly so it stays smooth. Simmer until thickened, then season with salt and pepper to taste.
- 6
Serve
Spoon the gravy generously over the pork chops. Great with mashed potatoes, rice, or a skillet of cornbread to stretch it even further.
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Country Fried Pork Chops with Milk Gravy
Created by: BudgetBites
Ingredients
- 4 bone-in pork chops
- 1 1/4 cup all-purpose flour
- 25 saltine crackers
- 1 3/4 tsp seasoned salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp black pepper
- 2 eggs
- 2 1/2 cup milk
- 1 tbsp hot sauce
- 1/2 cup vegetable oil
Instructions
- Season the chopsUse bone-in chops about a half inch thick — they're cheaper than the fancy center-cut boneless ones and stay juicier. Pat them dry and season both sides with about 3/4 teaspoon of the seasoned salt and 1/2 teaspoon of the black pepper. Set aside.
- Set up the dredgePut 1 cup of the flour in a shallow bowl by itself (save the other 1/4 cup for the gravy later). In a second bowl, finely crush the saltine crackers and stir them together with 1 teaspoon seasoned salt, the garlic powder, onion powder, and the rest of the black pepper. In a third bowl, whisk the eggs with 1/3 cup of the milk and the hot sauce.
- Bread the pork chopsWorking one chop at a time, dip it in the plain flour and shake off the excess, then into the egg wash letting the extra drip off, then press it firmly into the cracker mixture so the coating sticks. Set each breaded chop on a plate or tray.
- Fry until goldenHeat the vegetable oil in a large skillet over medium heat, enough to come about a quarter inch up the side. When it's shimmering (around 350°F), lay in the chops without crowding the pan — work in batches if you need to. Fry 4 to 5 minutes per side until deep golden brown and cooked through, 145°F in the center. Move them to a paper-towel-lined plate.
- Make the milk gravyPour off all but about 1/4 cup of the oil and drippings, keeping any browned bits in the pan. Set the heat to medium-low, whisk in 1/4 cup flour, and cook 1 minute. Slowly stream in the remaining 2 cups of milk, whisking constantly so it stays smooth. Simmer until thickened, then season with salt and pepper to taste.
- ServeSpoon the gravy generously over the pork chops. Great with mashed potatoes, rice, or a skillet of cornbread to stretch it even further.