This post was written with Iowa Food & Family in mind, last month they were spreading the word about pork, how it’s grown and and how wholesome it is.
My father works at Smithfield, which is the largest pork processor and hog producer in the world, so you can bet I ate a lot of pork growing up. My mother often made country fried pork and it was always good.
When Jim and I were first married we actually lived on his family’s farm and raised hogs. When our pigs were grown and went to market we would save money by having one of our own pigs processed, so we always had pork on hand. I rarely make this for my family now a days, but it was so good everybody was left wondering why we don’t have it more often.
These pork chops were around 3/4” thick so I sliced them in half to make them thinner or the crust would be overcooked before the middle of the pork chop was done. I like to dip my meat twice to make the coating thick and crunchy. Dip pork chops in eggs, then coat with flour, dip in the eggs again, and coat with flour again.
While I’m breading the chops I start the oil heating on medium low. Place chops in hot oil carefully and cook for 3-5 minutes. If the oil isn’t hot before you start putting your meat in the coating won’t be as light and crunchy.
When the edges begin to turn brown flip and cook another 3-5 minutes.
When pork chops are golden brown and center is no longer pink remove and allow to cool on a plate covered with paper towels. Pork’s optimal cooked temperature is 145 degrees F.
For the gravy I like to use a recipe from a Better Homes and Gardens Cookbook for Pan –Fried Chicken with Gravy, it always turns out perfectly.
Country Fried Pork Chops
14 Thin, boneless pork chops
2 tablespoons Worcestershire sauce
1 1/2 cups flour
1 tablespoon salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1 1/2 cups oil for frying
Prepare egg wash for pork chops by mixing eggs and Worcestershire sauce in a bowl. In a separate larger bowl prepare breading by mixing all dry ingredients. Dip pork chops in egg wash, then coat both sides with flour then repeat eggs and flour.
Heat oil in a large skillet with a lid over medium low heat.
Carefully place in hot oil and cook for 3-5 minutes, or until edges begin to brown. Flip and cook for another 3-5 minutes. Breading is very flaky so be careful not to move around too much.
Remove pork chops from oil when golden on both sides with internal temperature of 145 degrees F, place on a plate with paper towels to drain excess oil. If preparing gravy save pan drippings for base.
Thank you to fellow Iowa blogger Sara @ Sara’s House HD for sharing this recipe with her weekly findings. Go check out some of her other great finds