Jul 14 2026
Restaurants›Dumbwaiter Restaurant›Deep Fried Pork Chop Recipe

Deep Fried Pork Chop Recipe

Inspired by Dumbwaiter Restaurant
Time1h 30m
Serves4

served with collard greens, goat cheese scallion mashed potatoes and a house made brown gravy

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Ingredients

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Deep Fried Pork Chops

Collard Greens

Goat Cheese Scallion Mashed Potatoes

Brown Gravy

Method

Deep Fried Pork Chops

  1. 1

    Marinate the Pork Chops

    In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the pork chops, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

  2. 2

    Prepare the Breading

    In a shallow dish, mix together the flour and cornmeal. Set aside.

  3. 3

    Heat the Oil

    In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  4. 4

    Bread the Pork Chops

    Remove the pork chops from the marinade, allowing excess buttermilk to drip off. Dredge each chop in the flour-cornmeal mixture, ensuring an even coating. Shake off any excess.

  5. 5

    Fry the Pork Chops

    Carefully place the breaded pork chops into the hot oil. Fry in batches, if necessary, for 6-8 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Collard Greens

  1. 6

    Prepare the Collard Greens

    Wash the collard greens thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces.

  2. 7

    Sauté the Vegetables

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  3. 8

    Cook the Collard Greens

    Add the chopped collard greens to the skillet and stir to coat in the oil. Pour in the chicken broth, add the red pepper flakes and salt. Cover and simmer for about 30 minutes, stirring occasionally, until the greens are tender.

Goat Cheese Scallion Mashed Potatoes

  1. 9

    Boil the Potatoes

    Peel and chop the potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook for about 15-20 minutes, or until tender.

  2. 10

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy.

  3. 11

    Incorporate Goat Cheese and Scallions

    Fold in the goat cheese and sliced scallions, mixing until well combined and the cheese has melted slightly.

Brown Gravy

  1. 12

    Make the Roux

    In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2-3 minutes until it turns a light golden color.

  2. 13

    Add Chicken Broth

    Slowly add the chicken broth while whisking to avoid lumps. Continue to whisk until the mixture thickens.

  3. 14

    Season the Gravy

    Add salt and black pepper to taste. Simmer for a few additional minutes until the gravy is smooth and coats the back of a spoon.

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