Chef-Boy-I-Be-Illinois' Breakfast Chops

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READY IN: 20mins
Recipe by Chef-Boy-I-Be Illin

But they're not for breakfast! I don't know why they're called breakfast chops, but they're very thin loin chops that come 4-5 to a 1/2 pound package. My partner's mother made these when he was growing up and he requests them often. I make dark gravy, rather than the typical milk gravy, to go with them. This is a very quick and satisfying cool weather meal.

Ingredients Nutrition


  1. Season the chops well and fry on both sides in oil until brown and crispy.
  2. Combine ingredients for gravy using whisk and pour over chops in pan.
  3. Cover and let simmer 10 minutes.
  4. Remove chops and thicken gravy with corn starch and water to desired thickness.
  5. Gravy is good over mashed potatoes, rice or noodles.

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