Crispy Pork Chops with Brown Gravy and Mashed Potatoes
American · 30 mins
Coat pork chops lightly in seasoned fish-fry breading, pan-fry until cooked through, and serve with instant mashed potatoes and packet brown gravy.
RBy Rie
Servings
4
4 pieces bone-in pork chops
1 cup seasoned fish-fry breading
0.5 cup milk
0.5 cup vegetable oil
2 cup instant mashed potato flakes
2 cup water
1 packet brown gravy mix packet
0.5 tsp black pepper
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Prep the Chops
1. Pat the pork chops dry and season both sides with black pepper. Pour the milk into a shallow dish and spread the fish-fry breading on a plate. Dip each chop in the milk, letting the excess drip off, then press into the breading to coat lightly on both sides. Rest on a rack for 5 minutes so the coating sets.
4 pieces bone-in pork chops,
1 cup seasoned fish-fry breading,
0.5 cup milk,
0.5 tsp black pepper
Pan-Fry
2. Heat the vegetable oil in a large heavy skillet over medium-high heat until shimmering, about 175C (350F). Fry the chops in a single layer, in batches if needed, for 4-5 minutes per side until deep golden and the internal temperature reaches 63C (145F). Drain on a wire rack and rest for 5 minutes.
0.5 cup vegetable oil
Mash and Gravy
3. While the chops rest, bring the water to a boil in a saucepan. Remove from the heat and stir in the instant mashed potato flakes until fluffy and creamy, adding a splash more hot water if too stiff. Cover to keep warm.
2 cup instant mashed potato flakes,
2 cup water
4. Prepare the brown gravy mix in a small saucepan following the packet directions, whisking constantly and simmering until thickened, about 1-2 minutes. Spoon the mashed potatoes onto plates, top with a crispy pork chop, and pour the brown gravy over the potatoes and the side of the chop to keep the crust crunchy.
1 packet brown gravy mix packet
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