By Bev on January 31, 2006
Photo by kzbhansen
Photo by kzbhansen
"This recipe is like the chicken fried steak you grew up with, only uses boneless rib pork chops. You will need a meat mallet with a rough textured side and also a deep fat thermometer. I discovered this recipe in Gourmet."
Serving Size: 1 (576 g)
Servings Per Recipe: 4
"TASTY !! I have always made pork cutlets this way. Which is what I will use this evening when I make it. The only difference I can see between what you have written and what I do is some spices. I add a couple of dashes of hot sauce to my egg mixture. And also to my gravy. That is just how I was taught to make chicken fried anything. Make this at least once a month"
"These tasted great. So comforting and filling. I used up some pork steaks I had in the freezer instead of the pork chops and they were awesome. My only complaint was that it didn't make enough gravy for me so I added some pre-made country gravy. Will make again."
"My Husband and I loved this recipe !!! Pounding the chops made them extremely tender. Just delicious. Thank you for the recipe."
"Thank you, thank you, thank you, Bev! All my adult life I've been trying to make "Chicken Fried" anything, with less than satisfactory results. Why? Because the coating would fall or peel off during cooking, either just slipping off, or sticking to the pan and being pulled off. I have followed your recipe twice, now, with excellent results. The only changes I made were to season the flour with some onion powder and smoked paprika as well as the salt and pepper. I think the secret is letting the pounded, egged, and flour-coated meat sit on the racks for the 15 minutes before placing in the hot oil. (the last time I made it, it sat a little over 30 minutes.) The coating did not stick or want to slip off. It stayed married to the meat, thickened slightly, and became golden brown with a nice crunch to the bite upon eating. My family loved this recipe; my husband raving for days about it each time. It IS very fattening, so we won't have it too often, but what a treat to have occasionally. Thank you, again, for posting this recipe.."
"This was very good, I made mine in an electric skillet so I didn't have to worry about checking temp, these cooked up fast and were good. My gravy needed a bit more flour to thicken up and was a little bland, but I spiced it up and it was fine. Thanks for posting"
"Well it doesn't get much better than this. Comfort food at its finest. thanks Bev"
"great recipe, i use tenderized pork for this and it turned out nice thank you for posting.dee"