Fried Pork Chops with Country Gravy and Garlic Green Beans

So one day, long ago, I was really craving something fried, ANYTHING fried. So I fried pork chops, and it was a decision I’ve gladly made again and again.

I used bone-in pork chops because they cook faster. Two were about 3 dollars. That plus half a pound of green beans cost me about $5 total, but that’ll also depend on what you already have on hand.

Side note, if you look at the picture you may notice that there’s NO pepper in the gravy and green beans. But I call for pepper in the recipe. Why is that? Well because I ran out of pepper. It still came out delicious though!

Ingredients for 2:

  • 2 ½ inch bone-in pork chops
  • ½ pound green beans, trimmed
  • 3 garlic cloves, minced
  • Oil for frying
  • 4 tablespoons butter
  • Cayenne, cumin, salt, and pepper
  • 2 cups plus 3 tablespoons of of whole milk
  • 1 egg
  • ½ cup plus 2 tablespoons of all-purpose flour
  • ¼ cup cornmeal

Prepare the oil for frying (i.e. a heavy bottom sauce pan or fryer) and a pot of water to boil the green beans.

Boil the green beans for 6 minutes, then drain.

In a wide bowl or plate, combine the egg and 3 tablespoons of milk. In a plate, combine ½ cups of flour, ¼ cup cornmeal, cayenne, cumin, salt and pepper. Have another plate or cutting board available for dredging.

Pat the chops dry. Then dredge. Then dip into the egg mixture, but allow excess to drip off. Then cover in the flour-cornmeal mixture. Set aside.

In a small sauce pan, melt the butter on medium heat. Then add 2 tablespoons of flour and whisk until a light brown. Then add 2 cups of milk and bring to a boil. Then allow to simmer. Season with salt and pepper.

In a pan, melt 2 tablespoons of butter on medium heat. Add the garlic and cook for a couple of minutes. Then add the green beans. Season and cook on low to medium heat for about 4 to 5 minutes.

I fry the pork chops in a medium size heavy bottom pan. I add about ½ to ¾ inch of oil and heat at medium heat. I know it’s hot enough to fry when I sprinkle in some flour and it sizzles away.

I fry one pork chop at a time for about 4 minutes on each side. After about 8 minutes, they ought to be golden brown. Drain on a paper towel and serve under gravy and alongside the green beans.

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Published in: on July 1, 2010 at 12:07 pm  Leave a Comment  
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