Pan-Fried Breaded Pork Chops

What about using Panko for the breading.

These pork chops were excellent! The most important thing I learned was to bread them early and let sit uncovered in the fridge for a couple of hours. It really made a difference. The crust sautéed beautifully without being greasy or falling off. After sautéing I let them finish cooking in a 300 oven for about 5 minutes. Rave reviews from both of us.

The purpose in using soft bread crumbs is that they will soak up the clarified butter before crisping, which is why the recipe calls for a 1/2" depth of ghee. I heat my cast iron frying pan over med-high heat, but as soon as I lay down the chops I lower it to medium to insure they don't brown too fast.

Meanwhile, mix 1 cup of milk with ½ cup whipping cream and ½ buttermilk. Heat the dairy in the microwave or a stove top pan until very hot but not quite boiling. When the rue has cooled, whisk in the hot dairy and bring the gravy to a slow boil and add fresh-ground black pepper to taste. More is better than less. Stir the gravy often, especially scraping the bottom and sides of the skillet, until the gravy is to the desired thickness. Taste and add salt as needed, stirring to incorporate.

When the chop are finished, carefully pour of all but three tablespoons of the butter leaving any brown crumbs in the skillet. Over medium-low heat, mix in three tablespoons of all-purpose flour and whisk together with the fat, being sure to not leave any lumps. Let the flour brown in the fat, stirring often with the whisk and a wooden spatula to keep the flour from browning unevenly. Continue until the rue is a dark tan in color. Then remove the skillet from the heat and let the rue cool.

Roux. Do not rue. The day or anything else...;-)

Serve the gravy over the chops or to the side for dipping. You will not be sorry!

How do you cook the chops slowly over medium-high heat?

If you're not wealthy and don't have three sticks of butter to put in one dish, you can just fry them in vegetable oil, they'll still be good. I've cooked them like this forever. Serve with Worcestershire sauce.

No, but the earth might start spinning in the opposite direction, which would interfere with proper water rotation in my limited flush toilet, so please follow the directions as written.

These are excellent. They do definitely want to sit in the fridge for at least a few minutes (although I have had just as good luck with a few minutes as with a few hours). To the gravy guy — I like a good roux as much as the next guy, but these chops just don’t need them. You would be missing all that delicious, buttery flavor the chops retain. Mmmm, butter.

I still have my mother’s 1920s recipe! One of the family favorites, going to the next generation. ESSENTIAL to use good chops with the bone in! The bone makes a pork chop! You will be happy you went to the trouble.

Per the recipe: "Dry, fine store-bought crumbs will not yield the same result. "

I sometimes use instant mashed potatoes as "breading". It's good. With some hot paprika in the mix, too.

Liked this recipe. My chops turned out more tender than usual. I used Panko and thought it worked well.