Country fried pork chops with pepper

Country Fried Pork Chops with Pepper are a classic Southern comfort food. The crispy, golden-brown breading contrasts beautifully with the tender, juicy pork chop inside. The addition of black pepper adds a nice kick of spice, making this dish extra flavorful. It’s often served with gravy, mashed potatoes, or a side of vegetables.

Here’s a simple and delicious recipe for Country Fried Pork Chops with Pepper:

Country Fried Pork Chops with Pepper Recipe

Ingredients:

For the Pork Chops:

4 bone-in or boneless pork chops (about 1-inch thick)
Salt and pepper (to taste)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon ground black pepper (for the crust)
2 large eggs
1 tablespoon milk or buttermilk
Vegetable oil (for frying)

For the Pepper Gravy:

1/4 cup pan drippings from frying the pork chops
1/4 cup all-purpose flour
2 cups milk (whole milk works best)
1 teaspoon freshly ground black pepper (adjust to taste)
Salt to taste

Instructions:

1. Prepare the Pork Chops:

Season the Pork Chops: Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.

2. Bread the Pork Chops:

Set up the Dredging Stations: In one shallow bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, and ground black pepper. In another shallow bowl, whisk together the eggs and milk (or buttermilk).
Dredge the Pork Chops: Dip each pork chop into the egg mixture, allowing any excess to drip off. Then coat it with the seasoned flour mixture, pressing gently to ensure an even coating. Repeat this for all the pork chops.

3. Fry the Pork Chops:

Heat the Oil: In a large skillet (cast iron works best), heat about 1/4 inch of vegetable oil over medium-high heat. The oil should be hot but not smoking. You can test the temperature by dropping a small amount of flour into the oil; if it sizzles, it’s ready.
Fry the Pork Chops: Carefully place the breaded pork chops into the hot oil. Fry them for 4-6 minutes per side, depending on thickness, until golden brown and crispy. The internal temperature of the pork chops should reach 145°F (63°C). Avoid overcrowding the pan; fry in batches if necessary.
Drain the Pork Chops: Once cooked, transfer the pork chops to a paper towel-lined plate to drain any excess oil.

4. Make the Pepper Gravy:

Use the Pan Drippings: After removing the pork chops from the skillet, leave about 1/4 cup of the pan drippings in the skillet. If there’s too much oil, discard some of it, leaving just enough to make the gravy.
Create the Roux: Whisk the flour into the drippings and cook over medium heat for about 1-2 minutes, stirring constantly, until the flour turns golden brown.
Add the Milk: Gradually pour in the milk, whisking continuously to prevent lumps. Continue cooking and stirring until the gravy thickens to your desired consistency (about 3-5 minutes).
Season the Gravy: Add the freshly ground black pepper and salt to taste. If the gravy gets too thick, you can add a little more milk to thin it out.
Taste and Adjust: Taste the gravy and adjust the seasoning if needed, adding more black pepper for extra kick.

5. Serve:

Plate the Pork Chops: Serve the crispy country-fried pork chops on a plate, and spoon the pepper gravy generously over the top.
Garnish (Optional): You can garnish with chopped parsley for a pop of color, but it’s not necessary.

Serving Suggestions:

Mashed Potatoes: Serve the pork chops and gravy over creamy mashed potatoes or with a side of rice to soak up all that delicious gravy.
Corn on the Cob: Grilled or buttered corn on the cob makes a great side dish.
Green Beans or Collard Greens: For a more traditional Southern meal, serve with greens or sautéed green beans.
Biscuits: A flaky biscuit would be perfect for soaking up the gravy.

Tips for Success:

Pork Chop Thickness: If your pork chops are thicker than 1-inch, you can pound them out a little bit with a meat mallet to ensure they cook evenly and stay tender.
Buttermilk: If you prefer a more tender and flavorful coating, you can marinate the pork chops in buttermilk for about 30 minutes before dredging them in the flour mixture. This will make them even more tender and flavorful.
Gravy Variation: For a twist, you can add a splash of hot sauce or a small amount of mustard to the gravy for a unique flavor.

These Country Fried Pork Chops with Pepper are crispy, tender, and full of flavor, especially with that creamy, peppery gravy. It’s a satisfying and comforting meal perfect for any occasion. Enjoy!

Let me know if you’d like variations or suggestions for other sides!