Name: Fried Pork Chops with Homemade Table Gravy
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups buttermilk; 1 1/2 cups all-purpose flour; 2 tablespoons Miss Brown’s House Seasoning, recipe follows; 1 tablespoon hot sauce; 1 teaspoon yellow mustard; 4 thin bone-in pork loin chops (about 2 pounds total); Canola oil, for frying; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 3/4 cup half-and-half; Generous pinch of Miss Brown’s House Seasoning, recipe follows; Kosher salt and freshly ground black pepper; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons sweet paprika; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper

Directions

For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.

Miss Brown’s House Seasoning:

Yield: 2 1/2 tablespoons

Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Cook’s Note

Miss Brown’s House Seasoning can be made in a large batch and stored in an airtight container at room temperature for about 3 months.

On Tonight

Fried Pork Chops with Homemade Table Gravy

Pork Chops:

Table Gravy:

Miss Brown’s House Seasoning:

Miss Brown’s House Seasoning:

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