Fried Pork Chops with Pickle Juice Gravy
What you need:
For the fried pork chops:
- 4 center cut pork chops
- Salt and pepper
- 1/2 cup all purpose flour
- 2 large eggs, lightly beaten
- 1 cup bread crumbs
- 1 tsp. dried sage
- Vegetable oil
For the pickle juice gravy:
- 5 Tbsp. unsalted butter
- 5 Tbsp. all purpose flour
- 1 1/2 cups chicken broth
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup dill pickle juice
- 1 Tbsp. finely chopped dill pickle
- 1 Tbsp. unsalted butter
Directions:
- Season pork chops with salt and pepper. Place flour in a shallow dish. Place eggs in another shallow dish. Place breadcrumbs and sage together in another shallow dish.
- Dredge pork chops through flour, then eggs, then breadcrumbs.
- Heat enough oil to cover the bottom of a skillet over medium-high heat.
- Add pork chops and fry for about 3 minutes on each side until golden brown on both sides and cooked through. Remove to a paper towel-lined plate.
- Remove oil from skillet and then add butter and melt.
- Add flour and stir for 1 minute.
- Slowly whisk in chicken broth and bring to a boil.
- Season with salt and pepper and simmer for 2 minutes.
- Whisk in pickle juice, chopped pickles, and butter.
- Serve pork chops topped with gravy.
Recipe from Spicy Southern Kitchen
Posted on Fantastical Sharing of Recipes