I LOVE these finger lickin good pork chops. I use the thicker pork chops from Costco and coat them and fry them in a little olive oil before backing them in this tasty gravy. They come out super tender and delicious. My family loves them!
|Breaded Pork Chops in Mushroom Gravy….chicken fried!|
PORK CHOPS IN MUSHROOM GRAVY
4-6 pork chops
A few shakes of Lawry’s Season Salt
A few shakes of pepper.
1 cup flour
1 cup Italian Seasoned Bread Crumbs (optional for more of a coating)
Roll chops in egg then in flour. Then repeat for a thicker coating or dip in bread crumbs if you want a crispy, thick coating. I just lightly floured mine after dipping in a whisked up egg.
|Pork Chops in Mushroom Gravy…..better than a pork chop on a stick!|
My hubs and I once went to a family reunion in Iowa to see all my relatives who are farmers back there. While we were there the Iowa State Fair was happening so we went to see one of the greatest State Fairs in the whole U.S.A. My hubs best memory? Eating a pork chop on a stick! He LOVES his pork chops. I love this recipe for cooking them. It is a great one to do with mashed potatoes because the gravy is so delicious you will lick it off your fingers, I promise!
|I just did a light flour dusting this time on my Pork Chops in Mushroom Gravy.If you like them with a thicker breading, just leave them setting in the flour for 10 minutes then season them and fry. The more flour, the thicker the breading is.|
Bread the pork chops with egg mixture, dip very lightly in flour, and season with Lawry’s seasoning salt and pepper.Then fry them up in some canola oil.
You could also bread them heavily in egg, then flour, then egg then flour again if you like that crispy chicken fried style of pork chop breading. I’ve done it both ways.
|Then blot the excess canola oil from your pork chops dry on a paper towel.|