Crispy Breaded Pork Chops with Milk Gravy (and MeMe’s Mashed Potatoes!)

Goodness gracious alive, am I ever blessed. As I write this, I have a small suitcase open and waiting for a quick trip to Texas to appear on Great Day Houston. I’ll fly in, do a live tv show (I have so much fun doing tv I feel guilty about it) and then fly back to the great state of Alabama. My kids won’t hardly know I was gone! Don’t forget that I’ll be on Paula Deen’s Best dishes November 5th (Check times in your area). To stay up to date with all of the goings on, join us on Facebook and have a great Monday! 

 

Comfort food. Pork chops breaded in a delicious crunchy coating served with my MeMe’s ultra creamy mashed potatoes and all of it happily covered in a good coating of milk gravy.

I sure do wish you would have been here last night when we were eating this. I even had an extra pork chop set aside. But alas, we’re screens apart and truth be told my house wasn’t clean enough for company anyway, so you’ll have to make this yourself if you wanna eat it anytime soon.

Now some of you are looking at that plate and thinking to yourselves “There’s nothing green! You’re supposed to have something green!”. Calm down, it’s okay. I kicked the “supposed to” people out of my kitchen a long time ago. There are plenty of restaurants they can eat at on their way back to their house where they do everything they’re supposed to do. If you need something green, head on over and have some of my sweet and sour green beans. I could eat a vat of those every day and still want more. Besides, it’s not like we have to eat the entire food pyramid in one sitting.

If you’re still feeling guilty (Hey, I had that same homeEc teacher in high school, too!) have a salad for lunch. Then you’re good to go :)

To make the pork chops, you’ll need: Chops, two eggs, and a sleeve of saltine crackers.

Make sure you use the salted crackers because they really give us a great flavor here. This recipe will make four -five pork chops and you can get the thickness you prefer, adjusting cooking time accordingly. I’m using chops that are almost one inch thick so they will take a little longer to cook.

I like to use pie plates for my ingredients to get ready for this.

Crack your eggs into a pie plate or bowl and beat them up with a fork.

In another plate, place your crushed saltines – I crushed the entire sleeve.


Dip both sides of each pork chop into the beaten egg.

and then press each side of each chop into the cracker crumbs.

Place in heated oil and cook over medium heat until browned, then turn and cook to brown on other side, removing when fully cooked and center is no longer pink.

 

Here is a photo of them just about to come out. It is a bit blurry but so are my kids when they run in and out of the kitchen wanting to know when supper is going to be ready….

so this pic will work just fine because they’re hungry :)

When your pork chops are completely done, remove them from the skillet and place on a paper towel lined plate.

Now it’s time to make our milk gravy.

 

There are just a few simple ingredients to making milk gravy and one of them is optional.

Flour, milk, salt and pepper are a must. Bacon grease makes it even better and I’m going to use it in this post but you can leave the grease out entirely if you like, you don’t even have to use oil.

It is entirely possible to make a perfectly good milk gravy with nothing but flour, salt, pepper, and milk. My mother was shocked when I told her this and others probably will be too so lets just keep the whole “greaseless milk gravy” thing to ourselves :).

If you are using bacon grease, go ahead and put it in a small skillet and place that over medium heat until melted.

I’ve been storing mine in the refrigerator so it may look a bit more solid than yours.

Now add your flour and give it a gooooood stir. 

If you’re not using grease just put your flour in a dry skillet.

Continue cooking, stirring constantly, over medium to medium low heat until your flour is browned.

Now with bacon grease added the flour is going to quickly become paste-like. Without bacon grease it will just stay dry but it will still brown in a dry skillet. Stir constantly, especially if using a dry skillet, until your flour is good and browned.

You can go ahead and add the salt and pepper before it is done browning.

or whenever you think about adding it :) 

This is a photo of my browned flour.

Remember, if you aren’t using bacon grease it will be dry instead of pasty but it will still brown.

Pour in milk while stirring.

Cook this over medium low, stirring constantly, until gravy is thickened.

To start with it is going to look like milk with a bunch of brown globs in it. Just hang in there and keep on stirring.

You’ll know it’s thickened when it coats the back of a spoon like this :) If it gets too thick, just stir in a little more milk. 

Serve pork chops with Meme’s Mashed potatoes and pour gravy over it all. YUM!

P.S. This entire meal is also excellent without the gravy if you have non-gravy lovers.

Come and get it! 

Crispy Breaded Pork Chops with Milk Gravy

Crispy Breaded Pork Chops with Milk Gravy

Ingredients

  • 4 Pork Chops (I prefer thicker, boneless ones but you can use whatever type you like)
  • 1 sleeve saltine crackers
  • 2 eggs
  • Milk Gravy
  • 3 tablespoons bacon grease (optional but sure is good)
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste
  • 1 1/2 cups milk

Instructions

  1. Place vegetable oil to a depth of about 1/4 of an inch in a large heavy bottomed skillet. Place over medium high heat while you prepare the pork chops.
  2. Crush saltines and place in a shallow bowl or plate (I use pie plates). Beat eggs and pour into bowl.
  3. Dip each pork chop in eggs on both sides, then press both sides down into cracker crumbs.
  4. Reduce oil temperature to medium. Add in pork chops to hot oil. Cook until browned on both sides (will need to turn) until completely done and no longer pink in the center.
  5. Remove to paper towel lined plate.
  6. For the Gravy
  7. Pour the bacon grease into a medium skillet over medium heat. Add flour and stir to combine. Add salt and pepper. Cook, stirring constantly until flour begins to brown. Slowly pour in the milk while stirring constantly with wire whisk to break up any lumps. Lower heat to low and continue cooking and stirring until gravy thickens. If you prefer a thinner gravy, add more milk. Serve over mashed potatoes, pork chops, biscuits, and anything else you can come up with!
http://www.southernplate.com/2011/10/crispy-breaded-pork-chops-with-milk-gravy-and-memes-mashed-potatoes.html

 

 When it comes to life the critical thing is whether you take things for granted or take them with gratitude.

~Gilbert Chesterson

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Comments

  1. Stacy says

    Looks like heaven on a plate! Can’t wait to try that out. I am curious…have you ever tried creamed potatoes or other creamed vegetables? Creamed potatoes are just peeled, boiled, quartered potatoes with a white corn starch sauce over them (butter included of course!). I have found many people have never had creamed potatoes. My cousin loved creamed limas.

  2. Bridgett says

    This looks delish!!! I love to cook so I’ll definitely be trying this soon! What brought me to your site was my search for a fried corn recipe. So I’ll be trying both recipes.

  3. Shannon Kelly says

    Delicious! I skipped the potatoes and made fried corn instead. But the pork chop so so juicy inside and wonderfully crunchy on the out side. My husband was nervous when he figured out we were having another southern dinner but loved every bit of it.bless his heart, the man has never been south. I keep telling him he would love it!

  4. says

    Christy, I would love to send you my new children’s book, Little Bee and the Honey Tree free of charge if you will send me a mailing address. I think your children would love it and it helps children to understand the importance of bees in our environment..

  5. Julia says

    Heavens – don’t strain the brown bits out of the grease. Just pour off the grease you don’t want to use. Brown the flour really well too before adding the milk or water or broth. Personally, I have never been able to make a decent gravy if I fried my chops in “cooking oil” I prefer shortening for all my fried foods even if I am not making gravy. Just be sure to keep it HOT enough but not too hot.

  6. C. Wayne Lammers says

    Dear Christy,

    Please don’t take this as a dig at your “Poke Chops.” They are, indeed, a wonder to behold, and taste even better. I merely offer another step for your consideration.

    I must have beat about a million poke chops in the old bording house I gew up in and I still use the same method today. Lay the chops on a sturdy counter or cutting board and apply the business end, that’s the small end of a coke bottle, to the chops. Coke bottles are hard to come by today, so any sturdy bottle will do. Meat mallets just don’t turn out the same way. When the small circles cover one side, turn it over and do the same on the other side.

    This is a good way to take out your frustrations!

    Two things happen here: The main purpose is to tenderize the chop. It also makes the chop spread out so it is larger. The circles help to hold the bredding.

    I always use an egg in the milk for the breading and have always only used flour. I am going to switch to your cracker crumbs. First roll in flour, then egg and milk batter, then into cracker crumbs.

    One other veriation, use plane buttermilk instead of milk and egg.

    Keep up the good work and let me be the first to wish you and yours a very Merry Christmas!

  7. Gloria says

    Tried this recipe today and everyone loved it! I’ve always made delish floured battered chope. Hubby & the Grandson’s said they like your recipe better. Well, since I cook to please my family, this is our new way to prepare chops…thank you!
    BTW, also cooked your Mac & Cheese and everyone went wild. Hubby who isn’t a fan of Mac & Cheese said he really liked this.

    All I can say is, thanks for the wonderful recipes. Can’t wait to try more!!!

    Wishing you and yours a very Happy New Year,
    Gloria

  8. Dianne Rodrigues says

    I made these chops and absolutley will make them again and again! The one thing I did was soak my pork loin chops in buttermilk for about 10 hours after I had hand rubbed them with my favorite seasonings. This simple recipe was so moist and so good it was unbelievable! I also made the sweet sour green beans, another hit! As for the gravy it is a must to go with this meal. This simple meal tasted gourmet I will serve this up again and again! Its so true, that the simplest meals are the best, thank you Christie for sharing! Everyone else, you just gotta make this entire meal, you won’t be sorry!

  9. Brenda says

    Hello…If you just brown the flour and add milk and s&p,what flavour does the milk gravy have??I am Canadian and never heard of milk gravy. I am just curious..thanks and cheers Brenda..PS..love your recipes!!

  10. Sallie J. says

    Hi Again, Christy~ As one of your “newer students”, I am so delighted with your step by step pictures and instructions for your wonderful recipes…One thing with which I struggle, is that I tend to cook meat to death ( so to speak) because I worry that it won’t be done enough…but when I cook to temp on a meat thermometer, the meat is usually dried out….I doubt very much that my sweet Grandma ever used a thermometer and she was a great cook….also wondered about bone in vs. boneless~ Thanks so much! And have a “blest” day~

  11. carolyn Sullivan says

    I made the crispy pork chops, gravy and meme’ s mashed taters. Oh my! I am doing chemo for breast cancer and this looked so good.I ate a pork chop, gravy and taters. Awesome meal!

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