18 Oz. Long Bone Chicken-fried Pork Chop Recipe

Pat the 18 oz bone-in pork chop dry with paper towels. In a bowl or container, dissolve 1 tablespoon kosher salt and 1 teaspoon sugar in 2 cups cold water. Submerge the chop and refrigerate for 30–45 minutes to brine and improve juiciness. Remove from brine, rinse quickly under cold water, and pat completely dry. Let rest 10 minutes at room temperature before breading.

Set up a three-station breading area: 1) shallow dish with buttermilk, eggs, and 1 tsp hot sauce whisked together; 2) shallow dish with flour mixed with cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp black pepper, 1 tsp kosher salt, and cayenne; 3) a rack or plate for finished chops.

Coat the dried pork chop: dredge lightly in seasoned flour, then dip fully in the buttermilk-egg mixture, allow excess to drip off, and press thoroughly into the flour mixture to form an even, thick crust. For an extra-crispy double-coating, repeat the egg dip and flour dredge a second time. Let the breaded chop rest on a rack for 10 minutes to help the coating adhere.

In a heavy skillet (cast-iron preferred) heat 2 cups oil and 2 tablespoons butter over medium-high heat until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. There should be about 1/2–3/4-inch oil depth in the pan to shallow-fry the chop.

Carefully place the breaded pork chop in the hot oil. Fry undisturbed 5–7 minutes on the first side, until deep golden brown. Flip and fry an additional 5–7 minutes, lowering heat slightly if crust browns too fast. Total frying time will depend on thickness; aim for an internal temperature of 145°F (63°C) measured near bone.

Remove the chop and transfer to a wire rack set over a sheet pan to drain and rest 5 minutes. Reserve 2 tablespoons of pan drippings and any browned bits for the gravy (skim excess oil if necessary).

Cook Sausage

In a separate skillet over medium heat, cook 1/2 lb bulk breakfast sausage, breaking it into small pieces, until browned and cooked through, 6–8 minutes. If your frying pan has flavorful drippings you prefer to use, you can cook the sausage in that same pan, combining the flavors.

Make Roux

Reduce heat to medium-low. If the sausage released a lot of fat, spoon off excess leaving about 2 tablespoons of fat and reserved pan drippings combined. Sprinkle 3 tablespoons flour over the fat and cook, stirring constantly, 1–2 minutes to remove raw flour taste and create a light blond roux.

Finish Gravy

Gradually whisk in 2 cups whole milk until smooth. Increase heat to medium and simmer gently, stirring frequently, until thickened, 3–5 minutes. Season with 3/4 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If gravy becomes too thick, whisk in up to 1/4 cup more milk to reach your desired consistency.

Spoon the hot sausage gravy over the rested chicken-fried pork chop and garnish with chopped parsley. Serve immediately.

If choosing Garden-Style, toss mixed salad greens, halved cherry tomatoes, cucumber slices, and sliced red onion with 2 tablespoons vinaigrette in a bowl. Plate the warm fried pork chop on top or alongside the salad. Garnish with parsley and serve with lemon wedges if desired.

Serve the 18 oz chicken-fried pork chop immediately while hot and crisp. Offer the creamy sausage gravy on top for Cowboy-Style or the fresh tossed salad for Garden-Style. Leftover gravy can be reheated gently over low heat with a splash of milk.