Fried Pork Chop** Recipe
Sweet tea brined pork chop hand breaded & fried, served over potato-bacon hash with peppers, onions, spinach, and covered in our famous sausage gravy.
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Ingredients
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Fried Pork Chop and Potato-Bacon Hash
Method
Preparation Steps
- 1
Brine the Pork Chops
In a large bowl, combine sweet tea, salt, and black pepper. Submerge the pork chops in the brine and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Potato-Bacon Hash
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside. In the same skillet, add the diced potatoes and cook until they are golden brown and tender, about 15-20 minutes. Add the chopped bell pepper, onion, and spinach, cooking for an additional 5 minutes. Stir in the cooked bacon and set aside.
- 3
- 4
Fry the Pork Chops
In a large frying pan, heat vegetable oil over medium-high heat. Fry each breaded pork chop for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 5
Make the Sausage Gravy
In a saucepan, cook the sausage over medium heat until browned. Remove the sausage and set aside, leaving the drippings in the pan. Add butter and flour to the drippings, stirring to create a roux. Gradually whisk in milk, cooking until thickened. Stir in the cooked sausage and season with salt and pepper to taste.
- 6
Serve
Plate the potato-bacon hash, top with the fried pork chop, and ladle sausage gravy over the top. Enjoy!