- 4 (6-ounce) rib or center cut pork chops (about 3/4 inch thick) (we used 5* Pork Loin Rib Chops that were bone-in)
- Kosher salt
- Ground black pepper (we used freshly ground black pepper)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup dry bread crumbs (we used Progresso Plain Bread Crumbs)
- 3 large fresh sage leaves, minced (our sage leaves (after being minced) yielded us a little less than a tablespoon)
- Vegetable oil, for frying
- Pickle Juice Gravy (recipe follows)
- Garnish: fresh sage, flaked sea salt
- Sprinkle salt and pepper over both sides of the pork chops.
- Take 3 wide, shallow bowls out. Add the flour to the first bowl. Add the eggs to the second bowl. Mix the bread crumbs and sage together in the last bowl. Coat the pork chops in flour first, shaking off any excess. Place the pork chops in the eggs next, letting any excess egg drip back into the bowl. Finally, put the pork chops in the breadcrumb mixture so they get completely coated, gently pressing the breadcrumbs onto the pork so they adhere better.
- Pour enough oil into a 12-inch cast-iron skillet that it reaches a depth of 1/4-inch, setting the skillet over high heat (we didn’t go any higher than medium-high heat). Fry the pork chops until they’re crispy and look browned, flipping them just once (cook them for about 3 minutes per side), adjusting the heat if necessary (it was definitely necessary for us**). Take the pork chops out of the skillet and place them on a paper towel-lined plate to drain, sprinkling a little bit more salt*** on afterwards.
- Serve the pork chops with the Pickle Juice Gravy, sprinkling some sage and sea salt on the pork chops (if you’re using the garnishes that is).
Pickle Juice Gravy
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper (we used freshly ground black pepper)
- 1/4 cup dill pickle juice, or to taste (we used 1/4 cup of dill pickle juice from a jar of Mt. Olive Hamburger Dill Chips)
- 1 tablespoon cold unsalted butter
- Take a 10-inch cast-iron skillet out and place 5 tablespoons of butter in it, placing the skillet over medium-high heat. Once the butter’s melted, slowly whisk in the flour until combined. Stir constantly for a minute or until a “rough paste” form (we weren’t sure what they meant by “rough paste” so we called it good after a minute).
- Slowly whisk the stock in, continuing to stir until the mixture looks smooth. Wait for it to come to a boil, turning the heat down immediately afterwards so it’s at a simmer. Let simmer for 2 minutes or until the gravy’s thickened****. Stir in the salt and pepper.
- Whisk the pickle juice in to combine, finally adding in that cold tablespoon of butter. They say to swirl the skillet until it looks like it’s fully melted but we just whisked it in until it was melted and mixed in with the rest of the gravy. Serve immediately.
*Our package came with 5 pork chops so we decided to see if there was enough flour, egg, and breadcrumb mixture to coat it. Turns out there was just enough left to coat the extra chop in (just letting you know in case your package has 5 pork chops in it instead of just the 4 the recipe called for).
**This was our first fried pork chop recipe so we followed the directions and the first pork chop was way more browned on the first side than we wanted it to before it even reached 3 minutes so we adjusted the temperature and got MUCH BETTER results !
***We used the flaked sea salt at this point instead of more kosher salt.
****We turned our back on the gravy (didn’t feel like more than maybe a couple of minutes at most) and realized it was boiling so we turned the heat down and stirred it around. When we stirred it, we realized that the gravy already felt like it had thickened so we just skipped the 2 minute simmer and moved onto stirring in the salt and pepper.
When we first saw the recipe title, we were both intrigued and a little nervous about making fried pork chops with “pickle juice gravy” but it turned out to be delicious ! It sort of reminded us of eating a chicken fried steak with gravy. While we didn’t taste the sage too much in the breading, we enjoyed the nice crispy crunch of the coating. The gravy sounds weird based off the name but we couldn’t get enough of it ! It tastes like chicken gravy but with the taste of pickle juice in the background. We loved the gravy so much, we might try to see what it’s like as a component of a breakfast sandwich in the future !
This recipe came from Southern Cast Iron.
We weren’t paid in any form to promote Progresso, Mt. Olive, or Southern Cast Iron.
Take care everybody !