Here in Texas, we love just about anything country fried. The Little Red Barn does a fabulous job with their signature pork chop. Seasoned, boneless and cooked until a soft, golden brown, it’s a hearty meal to get your fill on before making tracks to the rodeo…YEEHAW!
Start with 4 to 6 boneless pork chops tenderized with a meat mallet so that they are about ¼” thick.
1. Reserve 2 tablespoons flour and set aside, place the remaining flour in a shallow dish.
2. To the bowl mix together the all-purpose seasoning, salt and black pepper.
3. Rub the pork chops all over with the seasoning.
4. Beat eggs in a shallow bowl to create an egg wash.
5. Dip the chops in egg wash, then dredge in flour.
7. Heat oil and butter in a skillet, then brown the chops over medium high heat for about 5 minutes per side or until golden brown and cooked through; remove to a plate, cover loosely with foil to keep warm (do not drain the fat in the pan).
8. Add in chopped onion and sauté until soft (about 3-4 minutes, you might need to add in more butter if needed to the pan).
9. Add in the reserved 2 tablespoons flour to the skillet, then stir/whisk in the milk. Whisk or stir constantly until thickened and bubbly.
10. Season with lots black pepper and salt to taste.
11. Serve the gravy with the pork chops.
For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.
- 1 cup flour, divided
- 2 teaspoons season-all
- 1 small onion, finely chopped
- 6 eggs
- 4 tablespoons vegetable oil
- 2 tablespoons butter
- 1 cup half and half (or milk)
- pinch salt
- black pepper to taste