Breaded Pork Chops with Creamy Mushroom Onion Gravy
Flavor explosion here..and if you need recipes that are exact, you probably won’t like this recipe. But it’s only for the breading, so bear with me.
Ingredients:
Pork Rib Chops (I cut off of the bone and cut in half)
Egg Wash (2 eggs beaten, splash of milk)
Dredge ( around 2 C flour, salt, pepper, paprika, garlic powder *smidge of cayenne if you like spice)
Oil of choice (tallow for this girl here!)
1 Yellow Onion sliced
5 Large baby bell mushrooms
Instructions:
First I start here by prepping everything. I start with my dredge. Id say about 2 C flour and sprinkle in salt, pepper, garlic powder, paprika, and a smidge of cayenne. This can be completely customized to your favorite seasoning blends/flavors. Then I cut my onions and dice my mushrooms.
I heat up my stainless steel pan and once hot enough I will add about 2-4 TSBP tallow. Once hot, I will sauté my onions and mushrooms. I season with a good salt ( my favorite is a French grey salt or celtic). Once they are cooked to my liking, I scoop out and set aside for later.
Onto the meat, I like to debone my chops and then cut in half. I will season with garlic pepper and salt and then place in egg wash and dredge into the flour.
if there is not enough oil still in my pan after the onions and mushrooms, I will add about 2 more TBSP of tallow into my pan
Place rib chops in hot oil (medium heat) and cook until internal temp is 135 degrees.
Pull from the pan and set aside. Pour the remaining dredge ingredients into the pan and whisk into a roux. Slowly add milk until you have your desired gravy consistency.
Once I am happy with my gravy, I add back the mushrooms, onions, and chops. I let them all simmer together until everything marries together.
I serve this with mashed potatoes and a green salad.
