Ingredients: |
Ingredients: 22 saltines, finely crushed
3/4 cup plus 2 tbls flour
1 tsp salt
3/4 tsp pepper
3/4 Emeril's Essence
3/4 tsp baking powder
2 large eggs
3 1/3 cups of milk - divided
8 boneless pork chops (small, thin cut)
2 to 2 1/2 cups vegetable oil
8 oz cooked and crumbled andouille sausage
dash cayenne
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Directions: |
Directions:In a shallow bowl comine crackers, 3/4 cup of the flour, 1/2 tsp salt, 1/4 tsp epper, Essence and baking powder.
In a sepaprate small bowl, whisk together eggs and 1/3 cup of milk.
Season pork chops lightly with salt and pepper on both sides. Dust pork chops with cracker/flour mixture, then dip in the egg mixture. Dredge pork chops with cracker/flour mixture a 2nd time, pressing to coat and shaking off excess flour.
Heat oil to 375º in large skillet with high sides. Oil should be approx 1/4" deep. Add the pork chops once hot, do not overcrowd the pan. Pan-fry the chops for 2 minutes or until golden brown on each side. Place on paper-towel lined plate and keep warm.
To make gravy, discard most of the oil from the pan, reserving 2 tbls plus any browned bits from the skillet. Heat oil over medium-low and add the cooked sausage, stirring until warmed through. Add the remaining 2 tbls flour, stirring constantly, for about 2 minutes. In a slow steady stream, add remaining 2-2 2/1 cups milk, 1/2 cup at a time, whisking continuously. Add cayenne. Bring gravy mixture to a simmer and cook 8-10 minutes or until stightly thickened. Season gravy with 1/2 tsp salt and 1/2 tsp pepper. Serve immediately over chicken fried pork chops and mashed potatoes. |
This recipe for Chicken Fried Pork Chops with Andouille-Milk Gravy is from