Hand-Breaded Pork Chops
- SERVES
- 4
- COOK TIME
- 20 Min
Sherry Gore, the author of Simply Delicious Amish Cooking, has graciously shared her recipe for Hand-Breaded Pork Chops with us, and we couldn't be happier. Sauteed in a pan and drizzled with gravy, this mouthwatering dish will disappear in a flash!
What You'll Need
- 1/2 cup vegetable oil
- 2 tablespoons butter
- 1/4 cup milk or cream
- 1/2 cup all-purpose flour
- 4 (1-inch-thick) pork chops
- Salt and pepper for sprinkling
- 1/2 onion, thinly sliced
- CREAMY COUNTRY GRAVY
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
What to Do
- In a large cast iron skillet over medium-high heat, heat oil and butter until hot.
- In a shallow dish, place milk. In another shallow dish, place flour. Dip pork chops in milk, then in flour, coating completely. Sprinkle with salt and pepper and place in skillet.
- Cook 5 to 6 minutes, or until browned, turn chops over, add onions, and continue to cook 7 to 8 minutes, or until meat is no longer pink and onions are golden brown. Remove chops and onions to a platter; cover.
- To make gravy, melt butter in skillet, then add flour. Slowly stir in milk and cook until thickened. Stir in salt and pepper, pour over pork chops, and serve immediately.
Notes
- Top off this delicious meal with our gorgeous Amish Vanilla Crumb Pie!
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Be sure to check out some great interviews with Howard and Sherry here!
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Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 451
- Calories from Fat 244
- Total Fat 27g 42 %
- Saturated Fat 9.8g 49 %
- Trans Fat 0.2g 0 %
- Protein 28g 55 %
- Amount Per Serving % Daily Value *
- Cholesterol 90mg 30 %
- Sodium 422mg 18 %
- Total Carbohydrates 23g 8 %
- Dietary Fiber 0.8g 3 %
- Sugars 6.1g 0 %
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lucretia1010 96337 22
Apr 24, 2015
This sounds good,,,for the gravy,,,do you let the flour and butter brown a little before adding milk?
lucretia1010 96337 22
Apr 24, 2015
Also,,,just re-read the gravy recipe,,,! T butter doesn't sound like enough for 3 T flour.??
Test Kitchen Team
Apr 27, 2015
Hello - You do not have to let the flour mixture brown before adding the milk, but you can if you'd like. (We've also added another tablespoon of butter to the recipe - thanks for catching that!)
lag1031 6321750
Jun 20, 2013
How or Where do you get her book?
Test Kitchen Team
Jun 21, 2013
Here is a link to Sherry Gore's website; http://www.sherrygore.com/book/simply-delicious-amish-cooking.htm This will tell you where you can purchase this book as well as others. Thank you!
dandendulk
Jun 20, 2013
Finally, Amish recipes that are family sized. I have 2 Amish cookbooks. Unfortunately, most of the recipes are for a crowd. I'm definitely going to try this dish. Many thanks.
kenlinda 7854789
Jun 20, 2013
Do you wipe out the skillet before making the gravy?
matrct65 7500582
Jun 20, 2013
No, there are residual flavors that will work well in the gravy.
RonG333
Jun 20, 2013
NEVER ! .... clean the fon ( the little crisp pieces on the bottom of the pan ) from a skillet before making gravy !!! That's where the flavor comes from. And ..... it's a Cardinal sin to do so !!!!! ')
Test Kitchen Team
Jun 21, 2013
No, you do not wipe the skillet before making the gravy. The bits left on the bottom of the pan are what flavor the gravy. Enjoy!
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