Country Fried Pork Recipe

Prep pork

Pat pork chops dry with paper towels. If chops are thicker than 1/2", place between two sheets of plastic wrap and pound gently with a meat mallet to about 1/2" thickness. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up dredging station

In one shallow bowl combine 1.5 cups all-purpose flour and 1/4 cup cornstarch. In a second bowl whisk eggs with 1/2 cup buttermilk. In a third bowl mix 1 cup panko, 1/2 cup fine breadcrumbs, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1 tsp salt and 1/2 tsp black pepper.

Bread the chops

Coat each chop first in the flour/cornstarch mixture, shaking off excess, dip into the egg-buttermilk, then press firmly into the breadcrumb mixture to adhere. Place breaded chops on a wire rack and let rest 10 minutes — this helps coating adhere.

Fry the chops

Pour about 1 cup vegetable oil into a large skillet (helps reach ~1/4" depth) and heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles and browns in ~15 seconds. Fry chops in batches (do not crowd) 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Adjust heat as necessary to prevent burning. Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm while finishing other components.

Sauté aromatics

In a medium saucepan over medium heat melt 3 tbs butter. Add the finely chopped jalapeño and 1 tsp minced garlic and sauté 1–2 minutes until softened and fragrant but not browned.

Make roux

Stir in 3 tbs flour and cook, stirring constantly, 1–2 minutes to remove raw flour taste and form a light roux.

Finish gravy

Slowly whisk in 2 cups whole milk and 1/4 cup heavy cream, whisking to dissolve lumps. Bring to a gentle simmer and cook until thickened, about 3–5 minutes. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp hot sauce if using. Taste and adjust seasoning. If gravy is too thick, thin with additional milk 1 tbsp at a time. Keep warm; if it separates, whisk vigorously over low heat to re-emulsify.

Optional smooth finish

For an ultra-smooth gravy, blend briefly with an immersion blender or transfer half to a blender and purée, then return to pan. Stir to combine before serving over pork.

Place peeled and chunked potatoes in a large pot and cover with cold water by 1". Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain well and return to the hot pot to allow excess moisture to steam off for 1 minute.

Add 3 tbs butter and 1/2 cup warm milk to the potatoes. Mash with a potato masher or ricer until smooth but still a bit rustic. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep warm until plating.

Cook bacon & aromatics (if using)

In a small skillet over medium heat cook 2 slices chopped bacon until crisp, about 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the skillet. If not using bacon, heat 1 tbs oil instead.

Combine and simmer

Add 1/2 chopped yellow onion to the bacon fat and sauté until translucent, about 3–4 minutes. Add 1/2 tsp minced garlic and sauté 30 seconds more. Add the drained 15 oz can black-eyed peas, 1/2 cup chicken stock (or water), 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Stir, bring to a gentle simmer and cook 5–7 minutes until flavors marry and liquid is slightly reduced. Stir in reserved crisp bacon (if used) just before serving.

Divide mashed potatoes among 4 plates, spoon a portion of black-eyed peas beside the potatoes. Place a country fried pork chop atop or beside the mashed potatoes. Spoon jalapeño cream gravy generously over the pork chop and a little onto the potatoes if desired.

Garnish with chopped parsley and serve with lemon wedges on the side. Serve immediately.