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Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes
Recipe courtesy Emeril Lagasse, 2004


Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
User Rating: 5 Stars


22 saltine crackers, finely crushed
3/4 cup plus 2 tablespoons flour
1 teaspoon salt, divided, plus more for seasoning
3/4 teaspoon freshly ground black pepper, divided, plus more for seasoning
3/4 teaspoon Emeril's Original Essence, recipe follows
3/4 teaspoon baking powder
2 large eggs
3 cups plus 1/3 cup whole milk
8 boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each)
2 to 2 1/2 cups vegetable oil
8 ounces cooked and crumbled andouille sausage
Buttermilk Mashed Potatoes, recipe follows

In a shallow bowl combine the crushed crackers, 3/4 cup of flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Essence, and baking powder.

In a separate small bowl, whisk together the eggs and 1/3 cup of milk.

Season pork chops lightly with salt and freshly ground pepper on both sides. Dust pork chops, one at a time, with the cracker-flour mixture and then dip in the egg mixture. Dredge pork chops with the cracker-flour mixture a second time, pressing to coat, and shaking off any excess flour.

Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the pork chops to the preheated oil, being careful not to over-crowd the pan. Pan-fry the chops for 2 minutes, or until golden brown. Turn the pork chops and cook an additional 2 to 3 minutes, or until golden brown and cooked through. Place the pork chops on a paper towel-lined plate and keep warm while you make the gravy.

Carefully discard most of the oil from the pork chops, reserving 2 tablespoons plus any browned bits in the bottom of the skillet. Heat the oil over medium-low and add the andouille sausage, stirring until warmed through and fragrant. Add the remaining 2 tablespoons of the flour to the oil-sausage mixture, stirring constantly to keep from burning, about 2 minutes. In a slow, steady stream, add the remaining 3 cups of milk, 1/2 cup at a time, whisking continuously. Bring the gravy mixture to a simmer, and cook 8 to 10 minutes, or until slightly thickened. Season the gravy with the remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon freshly ground black pepper. Serve immediately over chicken fried pork chops and buttermilk mashed potatoes.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Buttermilk Mashed Potatoes:
2 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 1/4 cups buttermilk
4 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon ground black pepper

Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.

Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with aluminum foil. Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve with the pork chops.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29846,00.html

bake ribs @325% OVEN TIL DONE SMOTHERED WITH AHSO SAUCE. DONE WHE NTHEY LOOK LIKE THEY ARE SHRINKING FROM THE BONE.
Source(s):
LIKE CHINESE Grill your Pork Chops until they are about medium-well. Make a thick "sauce" with a mixture of oyster, chestnut and field mushroom but chopping them into large slices. Fry in a little olive oil and when they are cooked add a tiny amount (about half a teaspoon) of Bovril and a little cream, reduce until it is "sticky" and spoon ontop of chops. Then put some thin slices of Gruyere cheese on top of this (gorgonzola will work too) and bake until cheese melts. Serve immediately.
Source(s):
Very Rich but absolutely divine.

Please look at the attached. They all look good!!!
Source(s):
http://web.foodnetwork.com/food/web/searchResults?searchString=pork%20chops&site=FOOD&searchType=Recipe

Very simple apple pork chops!

4 pork chops
1 tablespoon flour w/ salt and pepper
1 tbs butter
1/2 onion
1 cup apple juice

Lightly bread pork chops with the flour mixture, brown on one side in the butter. Turn chops over, add onion and apple juice. Bring to a boil, reduce heat, cover and let simmer for about 10 minutes and their done!

ok..let's try some chinese style pork chops (spicy) :

1) place chops in plastic bag, beat the meat w/meat hammer to tenderize the meat.
2) marinade : salt, sesame oil, blk. pepper, cornstarch, bit water. set aside.
3) pan fry chops till golden brown, set aside.
4) sauce : cook on low heat - HP sauce, A1 sauce, tomato sauce/ketchup, chili sauce, bit of oyster sauce, sugar, worcestershire sauce & water. wait till sauce thickens, mix in chops for couple more min. & dish up !!
u can substitute HP sauce w/curry powder + dash of soy sauce instead of oyster sauce. u can make a spicy sweet & sour sauce, very tasty on ur chops as well.
spicy sweet & sour sauce - mix some plum sauce (buy from oriental markets), chili sauce, vinegar, & some cornstarch solution. for this, u can battered, & deep fry chops first, pour sauce over b4 serving.
u could use the lefover sauce on stir fry sliced mushrooms, onions, chunks of cucumbers, & green peppers. yummy w/steam rice or a nice baked potato !! :)

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