Ingredients
- 8 loin or rib pork chops, cut 1/2" thick and trimmed of excess fat
- 2 TBS cooking oil
- 1 tsp salt
- 1/4 tsp pepper
- 3/4 cup unsifted flour
- 1 egg mixed with cold water
- 1 cup toasted, seasoned bread crumbs
- Country Gravy: (optional)
- 3 TBS flour
- 1-1/2 cups milk
- 3/4 tsp salt (about)
- 1/8 tsp pepper
Directions
Dredge chops with the flour, salt and pepper and coat evenly, then dip in the egg and water mixture, and then in the bread crumbs. Let dry on a rack for about 10 min. at room temperature. Panfry in heavy skillet brushed with oil. NOTE: use two skillets if needed to keep from overcrowding pan. Brow the chops 2-3 minutes on each side. Turn heat to low and cook chops uncovered 10-15 minutes, turning frequently until no trace of pink remains. Transfer to a hot platter and make gravy. GRAVY: Drain all but 2 TBS drippings
from skillet, blend in flour and brown lightly over moderately low heat. Add milk gradually and heat, stirring until thickened. Season to taste. Spoon gravy over chops. Makes 4 servings.
Print this recipe
Submitted 6/13/05.
Source: doubleday Cookbook
Submitted By: tc c
tcluvs@icqmail.com
Country-fried Breaded pork chops