Breaded pork chops are a common use of pork, but this recipe adds a southern twist with a little Tony Chachere's Creole seasoning and a white chicken fried steak style gravy. Server with garlic mashed potatoes to make the perfect meal.
Ingredients:
- 1 cup milk
- 1 cup dry white wine or vermouth
- 1 1/2 tbs minced garlic
- 1 tbs crushed red pepper
- 1 tbs paprika
- 1 tsp salt
- 6-8 thin pork chops (bone cut off)
- 1 1/2 cup panko bread crumbs
- 1/2 tsp black pepper
- 2 tsp Tony Chachere's Creole Seasoning
- 1/4 cup parmesan cheese
- 3 tbs olive oil
- 1/2 cup vegetable oil
- 3 - 4 tbs flour
- 2 1/2 - 3 cups milk
Directions:
- In a medium bowl, combine the milk, white wine or vermouth, garlic, red pepper, paprika and salt. Stir well, then add the pork chops and soak at room temperature for 30 minutes.
- Preheat the oven to 400 degrees and prepare a cookie sheet with a wire rack for baking the chops.
- In a large ziplock back, add the panko bread crumbs, black pepper, Tony Chachere's Creole seasoning & parmesan cheese. Mix well.
- When the pork is finished soaking, drain the milk mixture and add the pork to the bread crumb mixture, one at a time. Coat thoroughly and use your hands to press the mixture into the chops.
- In a large skillet, heat the oil on medium-high. Add the chops for about 1 minute a side for thin chips (1/2 in.) and 3 minutes a side for thick chops (1 in.). Place on the wire rack after searing and top with some of the remaining bread crumb mixture.
- Bake in the oven for 15-20 minutes until the chops are 155-160 degrees.
- While the chops are cooking add 1/4 cup of vegetable oil to the skillet, leaving the bits and crumbs in the pan. Over medium heat, add 3-4 tbs flour, stirring constantly for about 4 minutes. Add the milk 1/2 cup at a time until the gravy becomes thick enough to coat a spoon, approximately 6-8 minutes. Add salt and pepper to taste ( 2 tsp salt, 3 tsp pepper).
Serve chops and gravy with garlic mashed potatoes to finish off a perfect meal.