Oven-Crispy Fish-Fry Pork Chops with Original Mashed Potatoes and Gravy

Name: Oven-Crispy Fish-Fry Pork Chops with Original Mashed Potatoes and Gravy
Prep time: 60 min
Total time: 60 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 pieces Boneless pork chops, about 1 inch thick; 3 cup Fish fry breading mix; 4 pieces Eggs; 0.5 cup Milk (for egg wash); 2 tbsp Vegetable oil; 4 cup Water (for mashed potatoes); 4 tbsp Butter; 1 tsp Salt; 1.5 cup Milk (for mashed potatoes); 4 cup Instant mashed potato flakes; 2 piece Brown gravy mix packets; 2 cup Water (for gravy)

American · 60 mins

Update the existing selected recipe for 12 pork chops, scaling fish-fry breading as needed. Spread chops across multiple sheet pans without crowding; bake at 425°F, flipping halfway if not on racks, until each reaches 145°F, then rest. Preserve the original photo-based instant mashed potatoes and brown gravy sections verbatim, with no changes to their ingredients, quantities, or steps.

R By Rie

Servings

12 pieces Boneless pork chops, about 1 inch thick
3 cup Fish fry breading mix
4 pieces Eggs
0.5 cup Milk (for egg wash)
2 tbsp Vegetable oil
4 cup Water (for mashed potatoes)
4 tbsp Butter
1 tsp Salt
1.5 cup Milk (for mashed potatoes)
4 cup Instant mashed potato flakes
2 piece Brown gravy mix packets
2 cup Water (for gravy)

Calories

842 kcal

Protein

69g

Carbs

81g

Fat

27g

Fiber

Sugar

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Prepare Pork Chops

1. Position oven racks in the upper and lower thirds and preheat the oven to 425°F (220°C). Line several large sheet pans with foil and set a wire rack on each if you have them. Lightly grease the racks or pans with the vegetable oil.

2 tbsp Vegetable oil
2. Whisk the eggs and milk (for egg wash) together in a shallow dish. Spread the fish fry breading mix in a second shallow dish. Pat the pork chops dry.

12 pieces Boneless pork chops, about 1 inch thick, 3 cup Fish fry breading mix, 4 pieces Eggs, 0.5 cup Milk (for egg wash)
3. Dip each pork chop in the egg wash, let the excess drip off, then press firmly into the fish fry breading mix to coat both sides. Arrange the chops on the sheet pans in a single layer with space between them, using as many pans as needed so nothing is crowded.
Bake and Rest

4. Bake for 25 to 30 minutes at 425°F (220°C). If the chops are on foil-lined pans rather than racks, flip them halfway through. Swap the pans between the upper and lower racks at the same time for even browning. Continue until the chops are golden and crisp and an instant-read thermometer reads 145°F (63°C) in the thickest part.
5. Rest the chops for 5 minutes on the pans or racks before serving so the juices redistribute and the crust stays crisp.
Mashed Potatoes and Gravy

6. While the chops bake, combine the water (for mashed potatoes), butter and salt in a large pot and bring to a boil. Remove from the heat and stir in the milk (for mashed potatoes). Stir in the instant mashed potato flakes until absorbed, then let stand 1 minute and fluff with a fork until smooth. Cover to keep warm.

4 cup Water (for mashed potatoes), 4 tbsp Butter, 1 tsp Salt, 1.5 cup Milk (for mashed potatoes), 4 cup Instant mashed potato flakes
7. In a saucepan, whisk the brown gravy mix with the water (for gravy) until smooth. Bring to a boil over medium heat, whisking constantly, then reduce the heat and simmer for 1 minute until thickened. Serve the rested pork chops with the mashed potatoes and brown gravy.

2 piece Brown gravy mix packets, 2 cup Water (for gravy)

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