One of the best pork chops I’ve ever tasted was at the Iowa State Fair about 10 years ago. We were visiting Iowa to go to a family reunion. Both of my parents were from Iowa. And, although they are both gone, my aunts and uncles still live there!
|Here’s Mitt Romney enjoying a Pork Chop on a Stick during his Presidential Campaign.|
My husband and I still joke about the Porkchop on a stick we got there at the fair. It was super delicious. They BBQ’d them for hours in these slow cookers that looked like 50 gallon drums. They were tender and oh, soooo, juicy! They know how to do BBQ in at the State Fair, that’s for sure.
|Chicken Fried Pork Chops in Mushroom Gravy|
But, truth be told, I like a little breading on my pork chops. I love chicken fried steak and chicken too. So we can call them Chicken fried Pork Chops. And you’ve GOT to have mashed potatoes because we will whip up a mushroom gravy to pour over the top. It is a delicious one with some white wine in the gravy.
|Mushroom gravy is made with white wine, sour cream, and cream of mushroom soup.|
Oh heavenly yum! These are truly one of my very favorite dinners. I do these for company a lot because I always get compliments on them. And the meat is always super tender and juicy.
Recipe: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 the pork chops in whisked eggs, then into the flour. Coat them twice for a thicker coating. Then dip into Italian bread crumbs if you want a crispy, thick coating. Salt and Pepper the floured chops. I just lightly floured mine after dipping in a whisked up egg. Fry in canola oil with a half cube of butter mixed in for flavor. Lay out on paper towels to soak up some of the oil. Then place in a casserole dish (9 x 13 pan). Cover with foil and bake for 30 minutes at 325 degrees.
|Then fry them up in half oil, half butter for a tastier fried pork chop.|
|After about 2 to 3 minutes per side, lay them on a paper towel and dab dry.|
I have also tried brining my pork chops for 20 minutes in some lightly salted water. You could do this if you want to make sure they will be juicy when you are done baking them. Here is a video I watched that had a little brining going on. I always brine my turkeys. It always adds to the juiciness! Enjoy!