Ingredients
Method
Pan Fried Pork Chops
- Pound the pork chops out a little thinner to help them cook a little cooler. Place them and set aside to prepare coating.
- Add flour, corn starch, panko, paprika, salt, pepper, and granulated garlic to a large bowl. Whisk til combined and set aside.
- In a separate bowl, add milk.
- Dip pork chops (one at a time) in flour mixture then milk and then back into the flour mixture, coating fully. Set on a plate or a cooling rack while you prep the rest and heat your oil.
- Prepare your oil by pouring into a cast iron skillet or a large frying pan with a lip so you have plenty of room to fry the pork chops. Turn stove to medium heat and bring oil to a temperature of 350 degrees. Make sure you use a thermometer here!
- When oil is at the proper temperature, carefully using heat safe tongs, place pork chops in the pan. Don't crowd the pan but you can do 2-3 at a time, depending on the size of your pan and pork chops.
- Fry until pork chops reach about 155 degrees F, flipping just once or twice. Remove from pan and place on cooling rack while you fry the rest of the pork chops.
- You can place the finished pork chops in a slightly warm oven (200 degrees F) to keep warm while you finish the apples and gravy.
- Once finished, top with white gravy and cooked apples.
Cooked Apples
- Peel and chop apples and add to a small pot. Add nutmeg, honey, and cinnamon. Turn to low/medium heat and cook for about 15 minutes until soft, stirring frequently.
- Keep on very low heat until ready to top on pork chops!
White Gravy
- Add butter, shallot, and apples to a medium sized pot. Warm over medium/low heat until butter is melted and shallots/apples are softened.
- Add flour, stirring to combine and cook 3-4 minutes.
- Add milk and apple juice/cider, whisk to combine then turn heat up to medium heat and stir until desired thickness. Remove from heat immediately when you reach your preferred gravy style.
- Serve gravy on top of fried pork chops.