How to Make Pan-Fried Pork Chops with Milk Gravy

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

pork chops

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat and calories.

Combine 1 cup of all purpose flour, 2 teaspoons of garlic powder, 1.5 teaspoons of salt, 1 teaspoon of black pepper, and 0.5 teaspoon of cayenne pepper in a bowl and whisk to combine.

In a separate bowl, crack 2 eggs and whisk them until the yolks are broken.

Add 2 tablespoons of milk to the flour mixture instead of the egg mixture to create clumps for the coating.

Pat the pork chops dry with paper towels to ensure the coating adheres properly.

Season both sides of the pork chops with salt and pepper.

Coat each pork chop in the flour mixture, then dip in the egg, and coat again in the flour mixture for a thick coating.

Shake off any excess flour and place the coated chops in the refrigerator for at least 15 minutes (up to 2 hours) to help the coating adhere.

Heat 1 cup of vegetable oil in a skillet to 375 degrees Fahrenheit.

Shallow fry the pork chops two at a time for about 2-3 minutes per side until they reach an internal temperature of 140 degrees Fahrenheit.

Remove the pork chops and place them on a paper towel-lined sheet pan to absorb excess grease.

Pour off the excess oil from the skillet, leaving 2 tablespoons for the gravy.

Add 2 tablespoons of flour to the skillet and 1 teaspoon of black pepper and 0.5 teaspoon of salt, cooking over medium heat to create a roux.

Slowly whisk in 1.5 cups of milk and bring to a boil, cooking for 2 minutes until slightly thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens