Recipe by bullwinkle
This recipe is from a cookbook called The Southern Heritage All Pork Cookbook. Preparation time not included. I need to add a correction to the recipe. I don't use as much oil as stated in the recipe to fry the pork chops and since I never measure how much I use I just listed the amount of oil as it was given in the original recipe.
Top Review by k8t
This is the first time I've ever made pork chops, and they were the best chops I've ever had. I decided to not make the gravy, just to save on calories, and I also sauteed some vidalia sweet onions along with the apples. So I tweaked it a little, but boy oh boy was it delicious. Thanks!
- 1 egg
- 1⁄4 cup milk
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 dash rubbed sage
- 6 pork chops, about 1 1/2 pounds (1/2 inch thick)
- 1 cup all-purpose flour
- vegetable oil
- 1 cup milk
- 3 medium cooking apples, unpeeled, cored and sliced
- 1⁄2 cup sugar
Directions See How It's Made
- Combine first 5 ingredients and beat well.
- Dip pork chops in egg mixture and dredge in the flour.
- Reserve 2 tablespoons flour to make gravy.
- In a large skillet heat 1/2 inch of vegetable oil to 350°F.
- Fry pork chops in oil until golden brown and tender.
- Turning as needed.
- Drain pork chops on paper toweling and keep warm while preparing apples and gravy.
- Reserve pan drippings in skillet.
- Take 2 tablespoons of the pan drippings and put in a small skillet.
- Add reserved flour, stirring until smooth.
- Cook for 1 minute, stirring constantly.
- Gradually add milk; stirring constantly over medium heat until thickened.
- Pour gravy in serving bowl.
- Fry apples in reserved hot pan drippings until tender, turning once.
- Drain apples well on paper towels.
- Place apple slices back in skillet and sprinkle with sugar.
- Heat just until sugar starts to melt.