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1. Pat the pork chops dry and season both sides with kosher salt and black pepper. Whisk the buttermilk and eggs in a wide shallow dish. In a second dish, combine the fish-fry breading mix, smoked paprika and garlic powder.
12 piece Bone-in or boneless pork chops, about 1 inch thick,
2 cup Buttermilk,
4 piece Large eggs,
4 cup Fish-fry breading mix (cornmeal-based seasoned),
2 tsp Kosher salt,
1 tbsp Black pepper,
1 tbsp Smoked paprika,
2 tsp Garlic powder
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2. Position oven racks in the upper and lower thirds and preheat the oven to 425°F (220°C). Brush 3 large rimmed sheet pans generously with vegetable oil, using all of the oil, and ideally set oven-safe wire racks on them. Dip each chop in the buttermilk mixture, let the excess drip off, then press firmly into the breading on both sides. Place the chops in a single layer, not touching, 4 per pan.
0.8 cup Vegetable oil
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3. Bake for 10 minutes, then rotate the pans front to back and swap top and bottom racks. If the chops are not on wire racks, flip them now. Bake 8 to 12 more minutes, until deeply golden and the thickest chop reaches 145°F (63°C) on an instant-read thermometer. If oven space is limited, bake in 2 batches of 6 chops on 2 pans, keeping the finished batch on a rack in a 200°F (95°C) oven while the second batch bakes. Allow about 10 extra minutes.
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4. While the chops bake, peel and cut the russet potatoes into 2-inch chunks. Place in a large pot, cover with cold water, add the kosher salt for the potato water and bring to a boil. Simmer 15 to 20 minutes until very tender.
8 piece Russet potatoes,
1 tbsp Kosher salt (for potato water)
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5. Meanwhile, melt the butter for the gravy in a large saucepan over medium heat. Cook the onion 6 to 8 minutes until deeply golden. Stir in the flour and cook 2 minutes, until nutty and light brown. Gradually whisk in the beef stock, then add the Worcestershire sauce, soy sauce and dried thyme. Simmer 10 to 12 minutes, stirring, until thickened to coat a spoon. Season with black pepper and keep warm.
1 tbsp Black pepper,
6 tbsp Unsalted butter (for gravy),
2 piece Yellow onion, finely diced,
0.8 cup All-purpose flour,
6 cup Beef stock,
2 tbsp Worcestershire sauce,
1 tbsp Soy sauce,
1 tsp Dried thyme
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6. Drain the potatoes and return them to the hot pot for 1 minute to steam dry. Mash with the butter for the mashed potatoes and the warmed milk until smooth and creamy. Season with salt and pepper to taste, and cover to keep warm.
2 tsp Kosher salt,
1 tbsp Black pepper,
8 tbsp Unsalted butter (for mashed potatoes),
1.5 cup Whole milk, warmed
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7. Rest the baked chops 3 minutes on the pans or racks. Serve the chops on top of or beside the mashed potatoes, with the brown gravy in bowls on the side to keep the crust crisp. Garnish with parsley.
0.2 cup Fresh parsley, chopped (garnish)
