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

By: Brenda

Brenda — Tue, 05 Feb 2013 17:24:53 +0000

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!!

By: Christy Jordan

Christy Jordan — Wed, 09 Jan 2013 14:07:28 +0000

Oh my goodness, thank you so much Dianne! I am so glad to hear that you liked the pork chops and the sweet and sour green beans. The gravy really does help make it doesn’t it?!

By: Dianne Rodrigues

Dianne Rodrigues — Wed, 09 Jan 2013 11:48:00 +0000

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!

By: Christy Jordan

Christy Jordan — Tue, 08 Jan 2013 15:13:15 +0000

~giggles~ Isn’t that the best way Angie?!

By: Angie G.

Angie G. — Mon, 07 Jan 2013 22:15:10 +0000

My husband is putty in my hands when I make this recipe! )

By: Christy Jordan

Christy Jordan — Fri, 04 Jan 2013 15:38:30 +0000

Ohhh, Ritz are good too!!!

By: Mary

Mary — Thu, 03 Jan 2013 23:38:13 +0000

my favorite meal, but I have always use ritz crackers instead of regular, every goes better with ritz, haha.

By: Gloria

Gloria — Sat, 29 Dec 2012 21:55:57 +0000

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

By: C. Wayne Lammers

C. Wayne Lammers — Tue, 04 Dec 2012 18:56:42 +0000

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!

By: Christy Jordan

Christy Jordan — Thu, 25 Oct 2012 14:18:54 +0000

I hope you get to try it!! This is one of our favorite meals!