These classic fried pork chops are true to their Appalachian roots, with a kick of umami when paired with Pickle Juice Gravy.
Fried Pork Chops with Pickle Juice Gravy
Serves: 4 servings
- 4 (6-ounce) rib or center-cut pork chops (about ¾ inch thick)
- Kosher salt
- Ground black pepper
- ½ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup dry bread crumbs
- 3 large fresh sage leaves, minced
- Vegetable oil, for frying
- Pickle Juice Gravy (recipe follows)
- Garnish: fresh sage, flaked sea salt
- Season pork chops on both sides with salt and pepper.
- In a wide, shallow bowl, place flour. In another wide, shallow bowl, place eggs. In a third wide, shallow bowl, combine bread crumbs and sage. Dredge pork chops in flour, shaking off excess. Dip in eggs, letting excess drip off. Dredge in bread crumbs mixture, pressing gently to adhere.
- In a 12-inch cast-iron skillet, pour oil to a depth of ¼ inch, and heat over high heat. Fry chops, turning once, until browned and crisp on both sides, about 3 minutes per side, adjusting heat as needed. Let chops drain on a paper towel–lined plate briefly, and season with a little more salt.
- Serve chops with Pickle Juice Gravy. Sprinkle with sage and sea salt, if desired.
Pickle Juice Gravy
Serves: 2 cups
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1½ cups chicken stock
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup dill pickle juice, or to taste
- 1 tablespoon cold unsalted butter
- In a 10-inch cast-iron skillet, melt 5 tablespoons butter over medium-high heat. Sprinkle flour onto butter, and whisk to combine. Cook, whisking constantly, until a rough paste forms, about 1 minute.
- Gradually whisk in stock until smooth, and bring to boil. Reduce heat, and simmer until thickened, about 2 minutes. Whisk in salt and pepper
- Whisk in pickle juice. Add remaining 1 tablespoon butter, and swirl skillet until butter is melted. Serve immediately.