Fried Porkchop Combo Recipe
Make Fried Porkchop Combo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Breading
Mashed Potatoes
Country Gravy
Simple Coleslaw
Finish & Garnish
Method
Pork & Marinade
- 1
Trim and prepare
Trim excess fat from the pork chops and pat them dry with paper towels. Lightly score any very thick edges so they cook evenly.
- 2
Marinate
In a bowl or zip-top bag combine the buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tbsp hot sauce (if using). Submerge the pork chops in the mixture, cover or seal, and refrigerate for at least 30 minutes and up to 4 hours. (This tenderizes and seasons the meat.)
Breading
- 3
Make the seasoned flour
In a shallow bowl or plate whisk together 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp onion powder and 1/4 tsp cayenne. This is your dry dredge.
- 4
Prepare egg wash and panko
In a second shallow bowl beat 2 eggs with 1/4 cup milk. In a third shallow bowl place 1 cup panko breadcrumbs.
- 5
Dredge the chops
Remove pork chops from the buttermilk (shake off excess but do not rinse). Dredge each chop in the seasoned flour, then dip into the egg wash, letting excess drip off, and finally press into the panko so they have a good even coating. Set on a wire rack and let rest 10–15 minutes to help the coating adhere.
- 6
Heat oil
Pour about 600–800 ml (roughly 2–3 cups) of vegetable oil into a deep 10–12 inch skillet or Dutch oven to create ~1.5–2 inches of oil. Heat over medium-high until the oil reaches 175–180°C (350–360°F) or a thermometer inserted into the oil reads 350°F. If you don't have a thermometer, test with a small piece of bread — it should brown in about 45–60 seconds.
- 7
Fry the chops
Carefully lower the breaded chops into the oil (do not overcrowd; fry one or two at a time). Fry for 5–7 minutes per side, turning once, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part of the chop reads 145°F (63°C). Timing will vary with chop thickness. Maintain oil temperature between 170–180°C (340–360°F). Remove to a wire rack set over a baking sheet to drain and rest 5 minutes before serving.
Mashed Potatoes
- 8
- 9
Country Gravy
- 10
Make a roux
In a small saucepan melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs all-purpose flour and cook 1–2 minutes, stirring, until it takes on a pale golden color (this removes the floury taste).
- 11
Add milk and season
Slowly whisk in 1.5 cups milk, breaking up any lumps. Bring to a gentle simmer and cook, whisking constantly, until the gravy thickens enough to coat the back of a spoon, about 3–5 minutes. Season with 1/2 tsp salt and 1/2 tsp coarse black pepper. Taste and adjust seasoning. If you want a richer gravy, you can add a splash of pan oil saved from frying (1 tbs) when you add the milk.
Simple Coleslaw
- 12
Make dressing
In a bowl combine 1/4 cup mayonnaise, 1 tbs apple cider vinegar, 1 tbs sugar, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth.
- 13
Toss slaw
Add 2 cups shredded cabbage and 1/2 cup shredded carrot to a mixing bowl. Pour the dressing over the vegetables and toss until evenly coated. Chill for 10–15 minutes if time allows, then taste and adjust salt or sugar as needed.
Finish & Plate
- 14
Rest & garnish
Let fried chops rest on the wire rack 3–5 minutes to finish cooking and reabsorb juices. Spoon a bit of country gravy over the mashed potatoes, place a pork chop beside them, add a scoop of coleslaw, and garnish with chopped parsley and a lemon wedge if desired. Serve the gravy on the side for dipping the chop or pouring over potatoes.
