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

Name: Oven-Crispy Fish-Fry Pork Chops with Brown Gravy and Mashed Potatoes
Prep time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Bone-in or boneless pork chops; 0.75 cup Fish-fry breading mix; 1 tbsp Vegetable oil; 1 tbsp Cooking oil spray; 2 pieces Russet potatoes; 2 tbsp Butter (for potatoes); 0.25 cup Milk, warmed; 1 tsp Salt; 2 tbsp Butter (for gravy); 2 tbsp All-purpose flour; 1 cup Beef broth; 0.5 tsp Black pepper

American · 50 mins

For 2 chops: heat oven to 425°F. Pat dry, lightly oil, coat with fish-fry breading; arrange on an oiled wire rack over a sheet pan, or on an oiled sheet pan. Lightly spray tops with oil. Bake until crisp and centers reach 145°F, roughly 15–25 minutes depending on thickness; flip halfway if not using a rack. Rest 3 minutes. Meanwhile prepare instant mashed potatoes according to package directions with water or milk and butter, or boil peeled, chopped potatoes until tender, drain and mash with butter and warm milk. For pantry brown gravy, whisk 2 tablespoons butter and 2 tablespoons flour over medium heat until browned; gradually whisk in 1 cup broth or prepared bouillon, simmer until thick, season to taste. Serve gravy alongside chops to keep the coating crisp. For about 12 chops, multiply breading and sides by six, arrange chops in single layers across multiple pans without crowding, rotate pans halfway, and check each chop for 145°F; bake in batches if necessary.

R By Rie

Servings

2 pieces Bone-in or boneless pork chops
0.75 cup Fish-fry breading mix
1 tbsp Vegetable oil
1 tbsp Cooking oil spray
2 pieces Russet potatoes
2 tbsp Butter (for potatoes)
0.25 cup Milk, warmed
1 tsp Salt
2 tbsp Butter (for gravy)
2 tbsp All-purpose flour
1 cup Beef broth
0.5 tsp Black pepper

Calories

1201 kcal

Protein

71g

Carbs

70g

Fat

63g

Fiber

Sugar

24g

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Bake the Chops

1. Heat the oven to 425°F (220°C). Set a wire rack over a sheet pan and brush it with some of the vegetable oil, or oil the sheet pan directly.

1 tbsp Vegetable oil
2. Pat the pork chops dry, rub them lightly with the remaining vegetable oil, then press them firmly into the fish-fry breading mix on both sides until evenly coated.

2 pieces Bone-in or boneless pork chops, 0.8 cup Fish-fry breading mix, 1 tbsp Vegetable oil
3. Arrange the chops on the rack or pan without crowding and lightly spray the tops with cooking oil spray. Bake 15 to 25 minutes depending on thickness, flipping halfway if not using a rack, until the coating is crisp and the centers reach 145°F (63°C).

1 tbsp Cooking oil spray
4. Rest the chops 3 minutes before serving.
Mashed Potatoes

5. While the chops bake, peel and chop the russet potatoes, cover with salted water, and boil about 15 minutes until very tender. Drain well.

2 pieces Russet potatoes, 1 tsp Salt
6. Mash the potatoes with the butter and warm milk until smooth, then season with salt to taste. For a pantry shortcut, use instant mashed potatoes prepared per package directions.

2 tbsp Butter (for potatoes), 0.2 cup Milk, warmed, 1 tsp Salt
Brown Gravy

7. Melt the butter in a small saucepan over medium heat, whisk in the flour, and cook, whisking constantly, 3 to 4 minutes until the roux turns golden brown and smells nutty.

2 tbsp Butter (for gravy), 2 tbsp All-purpose flour
8. Gradually whisk in the beef broth, then simmer 3 to 5 minutes until thickened. Season with black pepper and salt to taste.

1 tsp Salt, 1 cup Beef broth, 0.5 tsp Black pepper
9. Serve the chops with the mashed potatoes and spoon the gravy alongside, not over the chops, to keep the coating crisp. To scale to about 12 chops, multiply the breading and sides by six, bake in single layers across multiple pans without crowding, rotate pans halfway, check each chop for 145°F (63°C), and bake in batches if needed.

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