Fried Pork Chops
Source of Recipe
From "The Southern Living Party Cookbook"
List of Ingredients
- ⅔ cup plus 2 tablespoons all-purpose flour
- 1 tsp kosher salt
- 1 tsp black pepper
- 8 (6-ounce) bone-in pork chops (about ½ inch thick)
- 2 Tbsp olive oil
- ¼ cup (2 ounces) unsalted butter
- ½ cup dry white wine
- 2 cups chicken stock
- Fresh flat-leaf parsley leaves
- Fresh thyme sprigs (optional)
- Stir together ⅔ cup of the flour and 1 teaspoon each salt and pepper in a shallow dish. Dredge the pork chops in the flour mixture, evenly coating all sides, shaking off excess.
- Heat the olive oil in a large skillet over medium-high. Add the pork chops, and cook until golden, about 4 minutes per side. Transfer the pork chops to a platter, and keep warm.
- Melt the butter in the skillet. Add the remaining 2 tablespoons flour, whisking until smooth. Add the wine, and cook, stirring and scraping to loosen the browned bits from the bottom of the skillet, until the mixture is reduced by about one-third, about 2 minutes. Add the chicken stock; bring to a boil, and reduce the heat to medium-low. Cook, stirring occasionally, until the sauce is thickened, about 4 minutes.
Spoon the gravy over the warm pork chops on the platter. Sprinkle the pork chops with the parsley leaves and thyme sprigs, if desired, just before serving.