Fried Pork Chops With Mushroom Gravy Paula Deen Food

FRIED PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 200°. Place a wire rack on a rimmed baking sheet. In a Dutch oven, pour vegetable oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 350°. In a shallow dish, stir together 1/2 cup flour and 1/2 teaspoon salt. Place beaten eggs and bread crumbs in separate shallow dishes. Lightly dredge pork chops in flour mixture, shaking off excess. Dip chops in egg, letting excess drip off. Dredge chops in bread crumbs, pressing gently to adhere. Fry chops in hot oil for 6 to 8 minutes per side or until golden brown and cooked through. Transfer chops to prepared rack, and place in oven to keep warm. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, and garlic. Cook, stirring frequently, for 10 minutes or until mushrooms have released their liquid. Sprinkle in remaining 3 tablespoons flour; cook, stirring constantly, for 1 minute. Stir in broth, remaining 3 ingredients, and remaining ½ teaspoon salt; cook, stirring frequently, for 8 minutes or until thickened. Serve mushroom sauce over pork chops. Garnish with oregano, if desired.

SOUTHERN FRIED PORK CHOPS RECIPE

Steps:

• Heat oil in a deep skillet to 350 °F.
• Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat.
• Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.
• Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined pate to drain. Serve hot.

PAULA DEEN'S FRIED PORK CHOPS WITH MUSHROOM GRAVY RECIPE - (5/5)

Steps:

• Preheat oven to 200°. Place a wire rack on a rimmed baking sheet. In a Dutch oven, pour vegetable oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 350°. In a shallow dish, stir together 1/2 cup flour and 1/2 teaspoon salt. Place beaten eggs and bread crumbs in separate shallow dishes. Lightly dredge pork chops in flour mixture, shaking off excess. Dip chops in egg, letting excess drip off. Dredge chops in bread crumbs, pressing gently to adhere. Fry chops in hot oil for 6 to 8 minutes per side or until golden brown and cooked through. Transfer chops to prepared rack, and place in oven to keep warm. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, and garlic. Cook, stirring frequently, for 10 minutes or until mushrooms have released their liquid. Sprinkle in remaining 3 tablespoons flour; cook, stirring constantly, for 1 minute. Stir in broth, remaining 3 ingredients, and remaining ½ teaspoon salt; cook, stirring frequently, for 8 minutes or until thickened. Serve mushroom sauce over pork chops. Garnish with oregano, if desired.

LADY AND SONS FRIED PORK CHOPS - PAULA DEEN

Steps:

• Heat oil in a large, heavy bottomed pot to 350 degrees F.
• Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess.
• Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest.
• Drain on paper towels before serving.
• House Seasoning:. 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder.
• Mix ingredients together and store in an airtight container for up to 6 months.

FRIED PORK CHOPS WITH MUSHROOM GRAVY (PAULA DEEN) RECIPE

Steps:

• Preheat oven to 200. Place a wire rack on a rimmed baking sheet. In Dutch oven, pour oil to a depth of 1 in. & heat over med high heat until deep fry thermometer registers 350. In shallow dish, stir together 1/2 c flour & 1/2 t salt. Place beaten eggs & bread crumbs in separate shallow dishes. Lightly dredge pork chops in flour mixture shaking off excess. Dip chops in egg letting excess drip off. Dredge chops in bread crumbs, pressing gently to adhere. Fry chops in hot oil 6-8 min per side until golden brown & cooked through. Transfer chops to prepared rack & place in oven to keep warm. In lg skillet, melt butter over med high heat. Add mushrooms, onion & garlic. Cook, stirring frequently for 10 min until mushrooms have released their liquid. Sprinkle in remaining 3 T flour; cook stirring constantly for 1 min. Stir in broth, remaining 3 ingredients & remaining 1/2 t salt; cook, stirring frequently for 8 min until thickened. Serve mushroom sauce over pork chops. Garnish with oregano if desired.