American · Dinner
Country Fried Pork Chops
Bone-in pork chop dredged in seasoned flour and buttermilk, then shallow-fried until the crust turns deep golden and crisp. Finished with a peppery whole-milk gravy built from the pan drippings, seasoned with paprika, and served over the chop with a side of collard greens.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
623Calories
45.3gProtein
31.1gFat
38.4gCarbs
6.7gSugar
2.6gFiber
1740mgSodium
152mgChol
8.3gSat Fat
285mgPotassium
142mgCalcium
1.9mgIron
0.9mcgVitamin B12
12.1mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Pat the pork chop dry with paper towels and season both sides with salt, half the black pepper, and garlic powder.
2
Dredge
Whisk the paprika into the flour, then coat the chop in flour, dip in buttermilk, and press back into the flour until fully crusted.
3
Fry
Heat the vegetable oil in a heavy skillet over medium-high until shimmering, then fry the chop 4 to 5 minutes per side until deep golden and 145°F internal temperature.
4
Steam
Add the collard greens to the same skillet over medium with a splash of water, cover, and cook 4 minutes until wilted, then plate.
5
Reduce
Whisk 2 tablespoons of dredging flour into the drippings over medium, cook 1 minute, then whisk in the whole milk and remaining black pepper, cooking 2 to 3 minutes until thickened.
6
Plate
Set the pork chop over the greens and spoon the peppery milk gravy across the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 bone-in pork chop, about 7.4 oz (210g)
- 1 cup130g all-purpose flour
- 2/3 cup160ml buttermilk
- 2 tsp2 tsp paprika
- 1 1/2 tsp1 1/2 tsp salt
- 1 1/2 tsp1 1/2 tsp black pepper
- 1/2 tsp1/2 tsp garlic powder
- 6 tbsp90ml vegetable oil, for frying
- 1 cup240ml whole milk
- 4 oz110g collard greens
