Fried Porkchop Combo Special Recipe
Make Fried Porkchop Combo Special Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Chops
Gravy
Mashed Potatoes
Coleslaw
Extras & Garnish
Method
Pork Chops
- 1
Marinate
Pat pork chops dry with paper towels. In a non-reactive bowl or zip-top bag combine buttermilk, 1.5 tsp kosher salt (for marinade) and 1 tsp black pepper (for marinade). Submerge pork chops in the buttermilk, cover, and refrigerate for 30 minutes to 2 hours (30 minutes is sufficient for a quick tenderize). Remove from fridge 15 minutes before frying to bring closer to room temperature.
- 2
Prepare breading station
In a shallow bowl or rimmed plate whisk eggs with 2 tbs water to make the egg wash. In a second shallow bowl combine 1.5 cups all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1.25 tsp kosher salt (for dredging) and 1 tsp black pepper (for dredging). Set both stations near the stove. Pat the marinated chops lightly to remove excess buttermilk before dredging.
- 3
Dredge
Working one chop at a time, toss the chop in the seasoned flour, press to coat, dip into the egg wash, then return to the flour for a final coat. Shake off excess and set on a wire rack to rest for 5–10 minutes; this helps the coating adhere and dry slightly for a crisper crust.
- 4
Fry
Pour 2 cups vegetable oil into a large skillet (cast iron preferred) and heat over medium-high until oil registers 350°F (175°C) or a pinch of flour sizzles on contact. Add pork chops gently, working in a single layer (fry in batches if necessary). Fry 4–6 minutes per side until golden brown and an instant-read thermometer reads 145°F (63°C) in the thickest part. Adjust heat as needed to maintain 325–350°F and prevent burning. Transfer cooked chops to a paper towel-lined plate, tent loosely with foil and rest 3 minutes (reserve ~2 tbsp oil and drippings in the skillet for the gravy).
Gravy
- 5
Make pan gravy
After removing the chops, carefully pour off excess fat leaving about 2 tbs of pan drippings in the skillet. Over medium heat add 2 tbs unsalted butter to the skillet drippings. When butter is melted and sizzling, sprinkle in 2 tbs all-purpose flour and whisk continuously to form a roux, cooking 1–2 minutes until lightly golden (do not let it burn). Slowly whisk in 1.5 cups chicken stock, scraping up browned bits from the pan. Add 0.25 cup whole milk, continue whisking and bring to a simmer. Cook 3–5 minutes until slightly thickened. Season with 0.5 tsp kosher salt and 0.25 tsp black pepper, taste and adjust. If gravy is too thick, add a tablespoon of stock; if too thin, simmer a minute longer.
Mashed Potatoes
- 6
- 7
Mash and season
Drain potatoes well and return to the warm pot. Add 2 tbs unsalted butter and 0.33 cup whole milk. Mash with a potato masher or ricer until smooth but still slightly textured. Season with 0.25 tsp black pepper and additional salt if needed (start with the 1 tsp used in the cooking water). Keep warm while finishing other components.
Coleslaw
- 8
Make coleslaw dressing
In a medium bowl whisk together 0.25 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp granulated sugar, 0.5 tsp kosher salt and 0.25 tsp black pepper until smooth.
- 9
Toss and chill
Add 2 cups shredded cabbage and 1 shredded carrot to the dressing and toss to coat evenly. Taste and adjust seasoning. Chill in the refrigerator for at least 10 minutes to meld flavors (can be made up to several hours ahead).
Extras & Plating
- 10
Warm biscuits
Heat 2 store-bought buttermilk biscuits according to package instructions or warm in a 350°F (175°C) oven for 5–8 minutes until heated through and slightly crisp on top.
- 11
Plate the combo special
Divide mashed potatoes between two plates. Place a fried pork chop next to the potatoes, spoon pan gravy over the chop and a little over the potatoes if desired. Add a generous scoop of coleslaw and place a warm biscuit on the side. Garnish with 1 tbs chopped parsley sprinkled over the plate and serve with lemon wedges. Serve immediately while pork is crisp and gravy hot.
