![]() Serve your pork chops over mashed potatoes with the gravy poured over.Mix until smooth and then pour into the stock. Make the cornstarch slurry by mixing the cornstarch with 2 teaspoons of cold water.You want to lift up all of the little browned bits left on the bottom from the pork chops and onions. To your pan, add the chicken stock and de-glaze the bottom of the pan.Saute until softened and just starting to brown. Finish cooking each one and remove them from the pan and set them aside to rest.Cook for 3-4 minutes per side, flipping once it’s golden brown and crispy.Don’t overcrowd the pan and do them in batches if necessary. Once the oil is hot and shimmery, add your pork chops.To a deep, heavy-bottomed skillet add the avocado oil and heat over medium-high heat.Remove from the egg and dredge it in the breadcrumbs.Place the floured pork chop in the egg and coat it completely.Cover completely and then shake off the excess. Place the pork chop in the flour mixture.Make your breading station by adding the flour, egg, and breadcrumbs each to their own individual shallow, wide bowls.Ingredients for Crispy Fried Pork Chops and Gravyĭetailed instructions and measurements to make crispy fried pork chops with gravy are listed in the recipe card at the bottom of this page. quick and easy to make – not only are they easy to make, but you can have this dinner on the table in less than 30 minutes.Since these are not deep-fried, the calories are fewer ![]()
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