Every once in a while, you have to cook something that you wouldn’t normally cook. Fried food obviously isn’t something that you should cook often, but when you do make fried food, make sure that it’s worth it! I had never made fried pork chops before. In the past, when I fried something, it was usually small, bite-sized pieces of chicken for Chinese dishes such as orange chicken. I was kind of intimidated when my husband suggested that I fry up some the remaining pork chops that we had in our fridge, but I figured that since I made something pretty healthy and low-fat with the other two chops, I would go ahead and humor him by frying these ones. It’d be good for me to learn, anyway, right? That’s what I told myself.
I wanted to make the spice mixture for these pork chops a little bit different. I used the usual flour, paprika, salt, pepper, and garlic powder, but then I added some fun extras; turmeric powder, ground mustard, ground sage, ground thyme, ground nutmeg, cayenne pepper, and onion powder. I also battered the chops in the flour twice, to make sure they were nice and crispy. The result was a tangy, smokey pork chop that was so perfectly seasoned I couldn’t believe it myself. I’m usually not a huge fan of fried foods, but I really liked these! All of the flavors went together so well and created a fried pork chop with a little something more. They were also really moist; I was afraid of overcooking or undercooking them, but they ended up being wonderfully juicy and tender. My husband also insisted that I make a gravy to go with the pork chops, but I wasn’t quite sure how it would be because I wouldn’t have any drippings to make the gravy out of. I melted some butter, whisked it together with flour and chicken stock, and cooked it until thickened. The texture was creamy and the flavor was good, but I definitely wish I had been able to use the drippings from something to make my gravy. Does anyone have any better recipes for gravy made without drippings? I’d love to hear them! So, while you might not want to make fried food every night, go ahead and treat yourself every once in a while!
Heat about an inch and a half to two inches of oil in a pot or pan (enough to cover half of the pork chop) to 350 degrees F, or until not quite simmering. I kept my heat just under half on my stove’s dial (medium heat).
- Vegetable oil, enough to fill the pot or pan you’ll be using with 1½ to 2 inches of oil (4-5 cups)
- 2 thick-cut pork chops
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 teaspoon paprika
- 1 teaspoon ground mustard
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- ¼ teaspoon ground nutmeg
- 1 egg
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- Begin to heat your vegetable oil over just under medium heat. Rub your pork chops with salt and pepper. In a shallow dish, like a pie tin, combine the flour, paprika, ground mustard, sage, thyme, onion powder, garlic powder, cayenne pepper, turmeric, and nutmeg. In another dish, whisk together the egg and two tablespoons of water.
- Dip your pork chops in the flour mixture, then in the egg, then once again in the flour. Place the chops in the vegetable oil (it should not be simmering, at 350 degrees F, just under medium heat). Cook for 8-9 minutes on each side.
- While the pork chops cook, start the gravy. Melt the butter over medium heat and then add in the flour, whisking until golden. Add in the chicken broth, and whisk until thickened, about 5-8 minutes. Serve the pork chops with mashed potatoes, roasted potatoes, and/or vegetables, and drizzled with the gravy. Serves 2.