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Shop the Sale: Spicy Fried Pork Chops


Spicy Fried Pork ChopsThat’s it! I clicked past this picture on Pinterest too many times, and I was just unable to resist opening the link to the crispy, juicy, gravy-smothered delight that was these pork chops.

I did not regret it.

Assorted pork chops are a seriously economical choice for dinner, especially when they are on sale at Brookshire’s.

They are a versatile meat. They can take a variety of seasonings, cooking methods and even sauces, and still come out the shining star of a meal, as they do here.

These pork chops are seriously crunchy and seriously spicy. You can reduce the amount of creole seasoning if necessary, but for those of us who love a spicy kick, have at it!

Spicy Fried Pork Chops

Ingredients:

Pork Chops:
10 (1/4-inch thick) bone-in pork chops
2 cups flour
1/2 cup hot sauce
2 eggs, beaten
1 Tbs creole seasoning
1/2 Tbs black pepper
1/2 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs paprika
cooking oil

Gravy:
3 cups low-sodium beef broth
1/2 cup heavy cream
3 Tbs flour
2 Tbs olive oil
2 Tbs butter
2 tsp black pepper
2 tsp creole seasoning
2 tsp garlic powder
2 tsp onion powder
dash of hot sauce

Directions:
Start by removing pork chops from packaging and patting dry. Place pork chops in a large dish or shallow pan.

Mix creole seasoning, black pepper, garlic powder, onion powder and paprika. Add 1 tablespoon of this mixture to the flour; stir to incorporate.

Beat egg; add hot sauce and remaining seasoning. Pour over pork chops until they are covered, and let marinate in the refrigerator for 1 hour.

Add oil to a cast-iron skillet; heat to 350° F.

Remove pork from refrigerator, and pour off excess marinade.

Dredge pork chops in seasoned flour and place in hot oil. Fry for 4 to 5 minutes per side. Remove from oil; drain on paper towels.

Place in oven heated to lowest setting to keep warm while remaining pork fries and gravy is prepared.

For the gravy, drain grease from cast-iron skillet. Add butter and olive oil to the skillet; whisk in flour. Stir for about 2 minutes until a thick roux is formed. Add spices and broth, continuing to stir. Bring to a boil; reduce heat and simmer. Stir in cream and hot sauce. Cook for about 5 minutes or until thickened. Serve over pork chops.

Serves 10

Nutritional Information: Calories Per Serving: 372, Calories from Fat: 183, Fat: 20 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 104 mg, Sodium: 1153 mg, Potassium: 161 mg, Carbohydrates: 24 g, Fiber: 1 g, Sugar: 1 g, Protein: 29 g.

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