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Fried Pork Chop

Deep Fried Pork Chop

As Seen on MasterChef: My Country Fried Bone-In Pork Chop with Gravy - Bacon Sweet Potato Brussel Sprouts is the perfect Holiday meal. The country-fried pork chop is tender, succulent, and crispy, nestled next to savory-sweet bacon, sweet potato, and brussels sprouts hash, then doused with a heartwarming brown gravy; this plate is so satisfyingly delicious. I have served country-fried pork chops for family gatherings, holidays, and special celebrations with various side dishes for years. It’s a crowd-pleaser served with mashed potatoes and my jalapeno white gravy.
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Course: Entree
Cuisine: American
Keyword: Contest, Entree, Family Favorite Recipe Series, MasterChef, MasterChef14
Prep Time: 15 minutes
Cook Time: 1 hour 28 minutes
Servings: 4
Author: athomewithrebecka

Ingredients

FOR THE CHOPS

  • 1 cup all-purpose flour
  • 1 teaspoon coarse sea salt
  • ½ teaspoon coarse black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 egg yolks splash of tap water
  • 2 1 ½- inch-thick cut bone-in pork chops
  • 1 cup vegetable oil
  • 3 tablespoons Italian parsley chopped.

FOR THE GRAVY

  • 3 tablespoons butter
  • Pork chop scraps after fleshing the bone
  • ¼ cup AP flour
  • ¼ cup half and half
  • 1 teaspoon French beef demi-glaze
  • ¼ teaspoon coarse salt
  • 1 teaspoon black pepper

FOR THE BACON SWEET POTATO BRUSSEL SPROUT HASH

  • ¼ thick cut Bacon
  • 1 ½ Cups brussels sprouts washed, bottoms removed, halved.
  • 1 large sweet potato, washed, peeled, chopped.
  • 4 pearl onions skinned, cut in half.
  • ½ cup fresh cranberries
  • 1 medium green apple
  • Zest from 1-small orange
  • Juice from 1-small orange
  • 1 teaspoon fresh rosemary chopped fine.
  • 1 tablespoon brown sugar

FOR THE MASH

  • 3 large Russet potatoes, washed and peeled, chopped.
  • Whole milk
  • Butter
  • Salt and Pepper
  • Sour cream

Instructions

FOR THE CHOPS

  • Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow dish. • Beat eggs in a separate shallow dish. • Remove meat from the top portion of the pork bone (Frenching) and keep meat pieces to make gravy. • Place pork chops between two sheets of plastic wrap or plastic zip bag and pound with a meat mallet to thin them to about ½ to ¾ inch thick. Be careful near the bone to avoid hitting with the mallet.
  • • Heat oil about ¾ inch deep over medium-high in a cast iron or sizeable iron-clad skillet. Heat oil to 375°F. • Dip each pork chop in the flour mixture, coating both sides. Then, dunk each side into the beaten eggs and back into the flour mixture.
  • • Carefully drop pork chop into heated oil and fry on both sides until cooked through (Cooking for about 3 minutes on one side, flip, and then about 2 minutes on the other, ensuring no pink juices remain). The pork chops should reach an internal temperature of 165°F. Maintain an oil temperature between 350°F and 375°F for best results. • Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.

INSTRUCTIONS FOR THE GRAVY

  • • Add the butter French beef demi-glaze to a small sauté pan with all the pork discarded pork pieces, including fat. Season with salt and pepper and cook until browned. • Add flour to the pan and cook for 3 minutes, stirring constantly. • Add ½ cup water to the pan and whisk until gravy thickens. Add more water if the gravy is too thick. Strain gravy through a fine sieve. Return to the hot pan and keep warm. • Season with salt and pepper

FOR THE BRUSSEL SPROUTS

  • 1. Wash and drain sprouts and other veggies. Remove the bottom of the sprouts and cut them in half.
    2. Cut peeled potatoes and apples into bite-size pieces.
    3. Heat a large sauté pan over medium-high heat. Add chopped bacon and cook till crisp. Remove bacon to a paper-lined plate and reserve.
    4. Remove most of the bacon fat from the pan, leaving about 1 tablespoon. Add brussels sprouts, sweet potatoes, cranberries, onion, and the spices to pan and cook until caramelized—about 8 minutes
    5. Return cooked bacon to the pan and toss to combine. 6. Season with salt and pepper and a tablespoon of balsamic vinegar. Cook an additional 5 minutes. Taste for flavor; add more balsamic if needed.

Garnish

  • • Garnish with chopped Italian parsley GARNISH: chopped parsley or chives and finish the dish with a drizzle barrel aged bourbon balsamic