18 Oz. Long Bone Chicken-fried Pork Chop (cowboy-style) Recipe

Prepare the Chop

Pat the 18 oz. bone-in pork chop dry with paper towels. Trim any silver skin or large excess fat but leave a 1/4–1/2 inch fat cap if present for flavor. Using a meat mallet or the flat side of a heavy pan, gently pound the thicker parts so the chop is an even thickness (about 1 inch) to ensure even cooking. Season both sides lightly with 1/2 tsp of the kosher salt and 1/4 tsp black pepper.

Make the Buttermilk Marinade

In a shallow bowl, whisk together 1 cup buttermilk, 1 large egg, and 1 tsp hot sauce (optional). Submerge the seasoned pork chop in the buttermilk mixture, cover, and refrigerate for at least 1 hour and up to 4 hours. This tenderizes and flavors the meat.

Mix Dry Breading

In a wide, shallow dish combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp coarse black pepper, and 1 tsp kosher salt. Whisk thoroughly to break up lumps and distribute seasonings.

Dredge the Chop (Double Dredge for Extra Crunch)

Set up an assembly line: flour mixture, buttermilk bowl (with the chop), then flour mixture again. Remove the chop from the buttermilk, letting excess drip off. Dredge first in the flour mixture, pressing the flour into the surface. Return briefly to the buttermilk (about 10–15 seconds) then dredge again in the flour mixture, pressing to adhere a thick coating. Rest the breaded chop on a wire rack for 10–15 minutes to let the crust set.

Heat Oil

Pour 3 cups vegetable oil into a heavy skillet (cast iron preferred) to a depth of about 1/2–3/4 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle vigorously and brown within about 30–45 seconds.

Fry the Chop

Carefully place the breaded pork chop in the hot oil. Fry for 4–5 minutes per side, adjusting to maintain an oil temperature of 325–350°F. If the crust is browning too quickly, lower heat. Use a meat probe to check internal temperature; the pork should reach 145°F (63°C) at the thickest point. Total frying time will be about 8–12 minutes depending on thickness. Transfer the cooked chop to a wire rack set over a baking sheet and tent loosely with foil; allow to rest 5–7 minutes. While resting, the internal temperature will equalize.

Cook the Sausage

While the chop rests (or in a separate skillet), heat a medium skillet over medium heat. Add the 8 oz bulk breakfast sausage and cook, breaking it up with a spoon, until fully browned and some fat has rendered, about 6–8 minutes. If the pan gets overly sticky, add 1 tbsp unsalted butter and stir until melted and combined with the meat.

Make the Roux

Sprinkle 3 tbsp all-purpose flour over the cooked sausage and fat, stirring constantly to coat and cook the flour for 1–2 minutes. The mixture should foam slightly and become a light golden roux — this cooks out the raw flour taste.

Add Milk and Simmer

Gradually whisk in 1.5 cups whole milk and 1/4 cup chicken or pork stock (optional) a little at a time to avoid lumps. Bring the mixture to a gentle simmer while stirring; the gravy will begin to thicken. Simmer for 3–5 minutes until it reaches a smooth, creamy consistency that coats the back of a spoon.

Season the Gravy

Season the gravy with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and a pinch (1/8 tsp) cayenne pepper if using. Taste and adjust seasoning — sausage can be salty, so add salt slowly. If gravy becomes too thick, thin with up to 2 tbsp additional milk or stock. Keep warm over very low heat, stirring occasionally.

Plate the dish by placing mashed potatoes or 1–2 split buttermilk biscuits (as desired) on each plate. Lay the rested chicken-fried pork chop over or beside the starch.

Generously spoon the creamy sausage gravy over the pork chop (and potatoes or biscuits). Sprinkle chopped parsley and a crack of extra black pepper on top for color and brightness.

Serve immediately while hot. Recommend letting the pork rest 5–7 minutes after frying so juices redistribute and gravy doesn’t thin from overly hot meat.