Country Fried Pork Chops (Print Version)

# Ingredients:

→ For the pork chops

01 - 6 boneless pork chops (1.3 cm thick)
02 - ¾ teaspoon seasoned salt
03 - ½ teaspoon black pepper

→ For the dredge

04 - 1 cup all-purpose flour
05 - 25 saltine crackers, finely crushed
06 - 1 teaspoon seasoned salt
07 - 1 teaspoon garlic powder
08 - ½ teaspoon onion powder
09 - ½ teaspoon black pepper
10 - 2 large eggs
11 - ⅓ cup milk
12 - 1 tablespoon hot sauce

→ For frying

13 - Shortening, as needed for frying

→ For the gravy

14 - ¼ cup reserved oil
15 - ¼ cup all-purpose flour
16 - 2 cups milk
17 - ½ teaspoon kosher salt
18 - ½ teaspoon black pepper

# Instructions:

01 - Season the pork chops on both sides with the seasoned salt and black pepper, then set aside.
02 - Place half of the flour in a shallow bowl. In another bowl, combine the remaining flour, crushed saltine crackers, seasoned salt, garlic powder, onion powder, and black pepper. In a third bowl, whisk together the eggs, milk, and hot sauce until smooth.
03 - Dip each pork chop into the plain flour, shaking off any excess. Then dip into the egg mixture, allowing excess to drip off. Finally, coat with the saltine mixture, pressing to adhere. Place coated chops on a tray and repeat with remaining pork.
04 - In a large skillet over medium heat, melt enough shortening to reach 0.6 cm up the side of the pan. Once the oil reaches 175°C, add the pork chops in batches to avoid crowding. Fry for 4–5 minutes per side until golden brown and an internal temperature of 71°C is achieved. Transfer cooked chops to a paper towel-lined plate to drain excess grease.
05 - Reserve ¼ cup of the cooking oil and discard any excess. Return the reserved oil to the skillet over medium-low heat. Whisk in the flour until smooth and cook for 1 minute. Slowly whisk in the milk, stirring continuously to prevent lumps. Season with kosher salt and black pepper, taste, and adjust as needed.
06 - Serve the fried pork chops with the prepared gravy. Enjoy your meal!

# Notes:

01 - Ensure the oil is at the proper temperature to achieve a crispy coating and prevent sogginess.
02 - Allow the fried pork chops to rest briefly to maintain their crispiness before serving.

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