Oven-Crispy Fish-Fry Pork Chops with Brown Gravy and Mashed Potatoes
American comfort food · 40 mins
For two bone-in pork chops: heat oven to 425°F. Pat chops dry, lightly oil, coat with fish-fry breading, and place on an oiled wire rack over a sheet pan (or an oiled sheet pan). Lightly mist tops with oil. Bake about 20–30 minutes depending on thickness, flipping halfway if directly on pan, until thickest part away from bone reaches 145°F; rest 3 minutes. Meanwhile prepare pantry mashed potatoes (instant potatoes according to package with water or milk and butter, or boil and mash fresh potatoes if available). Make brown gravy from pantry gravy mix following package directions; serve on the side to keep crust crisp.
RBy Rie
Servings
2
2 pieces Bone-in pork chops
0.75 cup Fish-fry breading mix
3 tbsp Vegetable oil
1 cup Instant mashed potato flakes
1 cup Water
0.33 cup Milk
2 tbsp Butter
0.25 tsp Salt
1 packet Brown gravy mix
1 cup Cold water for gravy
Calories
1411 kcal
Protein
75g
Carbs
124g
Fat
68g
Fiber
3g
Sugar
3g
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Prep and Bread
1. Heat the oven to 425°F (220°C). Set a wire rack over a sheet pan and brush the rack with some of the vegetable oil, or oil the sheet pan if you have no rack.
3 tbsp Vegetable oil
2. Pat the pork chops very dry with paper towels, rub them lightly with vegetable oil, then press them firmly into the fish-fry breading mix, coating both sides and the edges evenly.
3. Arrange the chops on the oiled rack, then lightly mist or brush the tops with vegetable oil so the breading browns and crisps.
3 tbsp Vegetable oil
Bake
4. Bake for 20 to 30 minutes depending on thickness, flipping halfway if the chops sit directly on the pan, until the breading is golden and a thermometer in the thickest part away from the bone reads 145°F (63°C).
5. Rest the chops on the rack for 3 minutes so the juices redistribute and the crust stays crisp.
Potatoes and Gravy
6. While the chops bake, bring the water, milk, butter and salt to a simmer in a saucepan. Remove from the heat and stir in the potato flakes until fluffy, adding a splash more water or milk if too thick.
1 cup Instant mashed potato flakes,
1 cup Water,
0.3 cup Milk,
2 tbsp Butter,
0.2 tsp Salt
7. In a small saucepan, whisk the brown gravy mix with cold water. Bring to a simmer over medium heat, whisking constantly, for 1 to 2 minutes until thickened.
1 packet Brown gravy mix,
1 cup Cold water for gravy
8. Serve the pork chops with the mashed potatoes, with the brown gravy on the side for spooning over the potatoes so the crust stays crisp.
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