Comfort food. The last month has been downright stressful – loss of pets, stress on the job (I manage a child care center as well as blog) – I need comfort; food for the soul. So here is a dish that serves it’s purpose. It’s rich, creamy, full of flavor and reminiscent of mom’s Sunday suppers. And best of all, it’s pretty easy to make!
What you need:
- 1 pound thin sliced, boneless pork chops
- ½ cup flour
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 egg
- ¼ cup beer – light colored lager type
- 1 cup panko bread crumbs
- Olive oil to fry it in
- 1 onion, sliced thin
- 2 to 3 teaspoons olive oil
- 4 Tablespoon butter
- Pinch of salt
- 2 Tablespoons of flour
- ½ to ¾ cup of milk or cream
How to Do it:
Mix the flour, salt, pepper, garlic powder and onion powder in a shallow bowl. Dredge the pork chops in it. Let sit on a plate while you prepare the egg mixture.
In another shallow bowl, beat the egg until well blended. Add the beer and beat well.
Place the panko on a plate. Heat the oil in a skillet.
Dip each pork chop in the egg mixture, then the panko.
Slowly lay into the hot oil and cook until golden brown on either side. Drain on paper towels. Keep warm while you make the gravy.
Sauté the onions in the olive oil and 1 Tablespoon of the butter in medium-low heat.
Once they begin to brown and slightly caramelize, add 1 more Tablespoons of butter and cook until it’s melted. Remove from heat.
Add 2 Tablespoon butter to the pan melt. Stir in the flour and cook over low heat until it starts to brown. Slowly stir in the milk with a wire whisk, whisking until it’s thickened and smooth.
Slowly stir in the onions and heat on low. Serve with the chicken fried pork.
Makes four servings
Mashed potatoes make the ultimate side dish for this meal.
© Copyright 2018 The Lazy Gastronome
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