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pan frying pork chops

post #1 of 5
12/29/06 at 9:01am
Thread Starter 
My son-in-law is being deployed to Iraq in 4 days. Pork is not eaten there and it is his favorite food. He wants fried pork chops with pan gravy. No problem. Except.....he brought me 1" boneless chops!! How do I fry them without burning or drying out. Thanks.
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post #2 of 5
12/29/06 at 9:09am
Slowly! Don't use a high flame. I like to brown one side then put the pan in the oven (set on about 400 I think) and finish them for about 8 minutes. Be sure to let them rest, covered, before serving.

Good luck to your son-in-law! Our prayers are with all those who serve.
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post #3 of 5
12/29/06 at 11:12am
Slice them in half. Put them between two sheets of plastic wrap. Pound the out with a mallet or bottom of a heavy pan.

Season with S+P, coat with flour, dip in eggwash, dredge in breadcrumbs, fry.

Serve with gravy. :)
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post #4 of 5
12/29/06 at 2:17pm
What Mezzaluna said -- all of it, including the good wishes.

It's possible that the military food will include stuff he likes, such as pork chops, but it's very nice of you to give him a sendoff with a favorite dish.

After you take the chops out of the oven, transfer them to a platter to rest and make the gravy in the pan you cooked them in, just as if you had fried them the whole way through: add some flour to the fat and juices in the pan, stir it and let it brown lightly, then pour in some broth or water or milk, stir until smooth, let it come to a boil for a few minutes to thicken, and season with salt and pepper. There you go!
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post #5 of 5
12/29/06 at 4:18pm
Yeah. What they said.

But, could you do me a big favor?

Could thank your son-in-law for me?
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