Chicken-fried Pork Chops With Andouille-milk Gravy... Recipe

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Chicken-fried Pork Chops With Andouille-milk Gravy...
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Ingredients:

Directions:

  1. In a shallow bowl combine the crushed crackers, 3/4 cup of flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Essence, and baking powder.
  2. In a separate small bowl, whisk together the eggs and 1/3 cup of milk.
  3. Season pork chops lightly with salt and freshly ground pepper on both sides. Dust pork chops, one at a time, with the cracker-flour mixture and then dip in the egg mixture. Dredge pork chops with the cracker-flour mixture a second time, pressing to coat, and shaking off any excess flour.
  4. Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the pork chops to the preheated oil, being careful not to over-crowd the pan. Pan-fry the chops for 2 minutes, or until golden brown. Turn the pork chops and cook an additional 2 to 3 minutes, or until golden brown and cooked through. Place the pork chops on a paper towel-lined plate and keep warm while you make the gravy.
  5. Carefully discard most of the oil from the pork chops, reserving 2 tablespoons plus any browned bits in the bottom of the skillet. Heat the oil over medium-low and add the andouille sausage, stirring until warmed through and fragrant. Add the remaining 2 tablespoons of the flour to the oil-sausage mixture, stirring constantly to keep from burning, about 2 minutes. In a slow, steady stream, add the remaining 3 cups of milk, 1/2 cup at a time, whisking continuously. Bring the gravy mixture to a simmer, and cook 8 to 10 minutes, or until slightly thickened. Season the gravy with the remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon freshly ground black pepper. Serve immediately over chicken fried pork chops and buttermilk mashed potatoes.
  6. Buttermilk Mashed Potatoes:
  7. Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.
  8. Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with aluminum foil. Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve with the pork chops.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3621.07 Kcal (15161 kJ)
Calories from fat 2557.62 Kcal
% Daily Value*
Total Fat 284.18g 437%
Cholesterol 1523.02mg 508%
Sodium 6393.11mg 266%
Potassium 1093.62mg 23%
Total Carbs 155.08g 52%
Sugars 35.87g 143%
Dietary Fiber 6.81g 27%
Protein 105.08g 210%
Vitamin C 13.3mg 22%
Vitamin A 3.3mg 111%
Iron 9.1mg 51%
Calcium 1168.3mg 117%
Amount Per 100 g
Calories 442.24 Kcal (1852 kJ)
Calories from fat 312.36 Kcal
% Daily Value*
Total Fat 34.71g 437%
Cholesterol 186mg 508%
Sodium 780.79mg 266%
Potassium 133.56mg 23%
Total Carbs 18.94g 52%
Sugars 4.38g 143%
Dietary Fiber 0.83g 27%
Protein 12.83g 210%
Vitamin C 1.6mg 22%
Vitamin A 0.4mg 111%
Iron 1.1mg 51%
Calcium 142.7mg 117%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 95.3
    Points
  • 99
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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