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fried pork chops

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Fried Pork Chops

Fried pork chops are a classic favorite dish, and they are usually dredged through seasoned flour, fried in several inches of grease, and smothered in a fat-laden gravy. While we agree that the method is certainly delicious. This recipe to give you all the flavors of the classic dish without so much fat. We use a mere 1/3 cup of flour for four pork chops, and fry them in just 2 tablespoons of olive oil. A lovely sauce is made using wine and chicken stock and, along with petite green peas and roasted potatoes and onions, creates a mouth-watering meal with all the taste of the classic favorite dish.

Ingredients :
  • 2 tbsp. Chopped fresh flat-leaf parsley
  • 15 oz. Microwave-in-bag petite green peas
  • 1 cup Chicken stock
  • 1/4 cup Dry white wine
  • 3 tbsp. Unsalted butter, divided
  • 4 Bone-in pork chops
  • 1/3 cup All-purpose flour, divided
  • 1 1/4 tsp. Black pepper, divided
  • 1 1/2 tsp. Kosher salt, divided
  • 3 tbsp. Olive oil, divided
  • 1 Medium-size yellow onion, quartered
  • 1 1/2 pounds Potatoes, quartered
Directions :
  1. Preheat oven to 450°F. Place potatoes and onion in a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon each salt and pepper. Bake in the preheated oven until potatoes are golden brown and tender and onions are soft about 25 minutes.
  2. Meanwhile, stir together 1/3 cup flour and 1/2 teaspoon each salt and pepper in a small, shallow dish. Dredge pork chops in flour mixture, evenly coating all sides. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add pork chops, and cook until golden, about 4 minutes per side. Transfer pork chops to a platter.
  3. Melt 2 tablespoons of the butter in skillet. Add 1 tablespoon of the flour, whisking until smooth. Add wine, and cook, stirring and scraping to loosen browned bits from the bottom of the skillet, until reduced by about one-third, about 2 minutes. Add chicken stock; bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally until sauce is thickened, about 4 minutes.
  4. Cook peas according to package directions; transfer to a bowl. Stir in remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon butter until combined. Serve pork chops with potato mixture, peas, and sauce; sprinkle with parsley just before serving.

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