This is one of those timeless classic meals.  It’s relatively quick to make, packed with flavor and always a big hit with people of all ages.  This is also one that we didn’t eat much of when I was growing up seafood was far to readily available.  However; when I moved to southwest I began eating things like this much more often.  I’ve been told that its a “southern classic.”  I’m not sure what element makes it southern, though.  Then again south Louisiana is, “southern,” by geographical location only.  We don’t share the same food culture as the rest of the south, or anyplace else really. In any event, the pig is and will always be a magical food source, and this dish is another way to show that. 

To make the gravy is simple and takes all of 5 minutes, no need for those bags of seasonings here, save your money and make something even better. 

All you need is equal parts butter and flour, some milk and some salt and pepper. 

Melt the butter in the sauce pan, add in the flour ( i do 3 tablespoons each) 

You’re making a blonde roux here, just keep working the flour in the butter, until the flour smell goes away, this should take about 2-3 minutes.  When you no longer smell the flour, drop in the milk abut half a cup at a time, raise the heat and let it start to simmer. Add milk until you get the consistency you want.  Season with salt and pepper. 

Keep I mind that with a roux, the liquid will continue to thicken as it heats up.  You will get your maximum thickness when it starts to boil, if its to thick or paste like, just add more milk.  

For the pork chop: and this works for whatever cut of pork chop you us, I like using thin, center cut chops.  

Season the chop with:

SPG

Cayenne 

Paprika

Onion powder 

Thyme

Be sure to dry the chop before seasoning and massage the seasoning in. 

Or the egg wash, mix egg with the same seasoning and some milk 

Or the flour:

Season with:

Thyme, cayenne, salt, pepper, onion powder

For the bread crumbs:

Mix 50/50 Italian and panko

Salt, pepper, cayenne, Italian herb mix

Set up a dredging station with the chops, flour, egg wash and bread crumb

Dredge the chops in the flour, then the egg, then the bread crumb and set on the side to dry for about 5-10 minutes. 

Drop the chops into 350 degree oil and let fry until they reach an internal temperature of 145-155 F =.  Depending on the thickness of you chops this could take between 5 and 7 minute. Please make  sure not to overcrowd your frying vessel, because you don’t want the oil temperature to drop to far. 

To serve:  place a scoop of the mashed potatoes in the middle of the plate with 2 chops on top and cover with the gravy.   Garnish with green onion or parsley 

There you have it, you just made a timeless classic and staple of southern cuisine! 

My Cajun Seasoning: 

Equal parts smoked paprika and coarse black pepper 

Quarter part salt, thyme, oregano, white pepper

Between 8th and quarter part cayenne- or however much you want

8th part chili powder