How to Make Pan-Fried Pork Chops with Milk Gravy
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- Опубликовано: 18 июн 2024
- We knew there was a secret to keeping the coating crunchy even under the gravy. We just had to unlock it.
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I think this recipe was long overdue. My grandmother was a personal chef on Jupiter Island. She specialized in French and Southern style cuisine, and this was a regular favorite in her house. She taught me that for more flavor in your gravy, use half milk and half chicken broth (you can use bouillon in water). Using half bouillon water and half milk is cheaper than all milk or cream. The gravy will still be completely opaque and creamy, and as thick as you want it. You can cook it an extra minute or 2 on the stove to make it thicker, or add water to thin it out. If you like an oniony gravy, just grate a few Tabl. of onion into the hot oil and let it cook 30- 40 seconds before adding the flour to make a roux. It's delicious. She also told me to not add black pepper to the gravy until the last minute or 2, that the more you cook it, the more pronounced the flavor will become, and it can be overwhelming as it reduces/thickens in the pan. I use the same method for chicken gravy.
Thanks for the ideas!! Best bullion seems to be a good idea. Love the onions!!
Love this girl such a great personality and great at ease teacher!!!
A little chicken bouillon powder added to the milk gravy instead of the salt might work well.
Try a lil miso paste. Healthier they bullion and add rich flavor and hint of 🧂 vibe ❤
Knorr especially yeah mmmm
Oh My it all sounds delicious ❣️
Thought the same thing! That could actually bump it to "gravy", cause that was basically béchamel made with used oil.
Made this for dinner tonight ...two thumbs up from my husband and me !!
Looks great. I would add one thing: brine the chops at least 4 hours before this recipe. It makes a world of difference.
In buttermilk
Dry brine!
The reactions in this video to a little bit of cayenne and black pepper was hilarious to me. They definitely don’t have a southerner’s taste buds.
Especially in breading.
Yankees reaction to cayenne....😅
I think they're from Boston. Those people do not do spicy.
I’m doing this this week, THANK YOU!!!
I just had a fried pork chop in a restaurant on Saturday and it was SOOOO delicious that I was seeking a recipe.
I’d rather just salt them ahead of time. Traditional brining just makes meat taste watery.
So, it was breaded?
Amazing as always 🌸
My best pork chop is, Montreal Steak Seasoning, rolled in AP flour, fried in ghee on a flat top grill!! Served with Apple Sauce! 😮😂 You're Welcome! 👍
One word...Yum!
Yumm! Making a quick milk gravy with the oil and crumbles is brilliant!
I made the chops without gravy and ate them with a green salad. Very satisfying.
Scrumptious 🎉🎉
"Triple dry-wet-dry method" That's actually just the standard double-coating method.
Another classic if you don't want to add milk to the breading is corn flakes or crushed-up saltine pieces.
Looks so tasty yum
I made this for dinner tonight and it was delicious! Five stars!
Recently watched Chef Billy Parisi make breaded pork chops (never seen that done) and now you guys. Makes me channel the old standard "chicken-fried" method.
I admit I drooled a little, and again I'm reminded not to watch these while hungry.
Wow!!! I craving a pork chop now. Thanks.
I'm scared to watch it. My mouth already watering 😂
Gorgeous, the gravy turned out perfectly. We know it doesn't matter which way y'all lay the meat into the pan.... professional cooks are impervious to the slings and arrows of errant grease. ♥️
Yes!
I've always thought you should drop the chops into the oil away from you,
or are you worried about splashing the camera?
Keep on keepin on ❤️✌️🤓👍
Good point. I was so busy salivating I didn't realize they did that.
Tasty 🥰
Raw pork responds best to 1/2 teaspoon of apple cider vinegar as a 30 minute marinade with spices for fall-off the bone effect. 😊😊😊
This is an old fashioned recipe for sure. My mother, who was not a good cook, made this frequently.
My mother was the BEST cook and she made fried pork chops all the time! Just yesterday I was thinking about them, and then I see this video. So I think that's a sign I need to make some! 😁
I miss my mother’s pork chops.
My late mom also used to pan fry thin pork chops. Love ‘em!
Yummy❣️❣️❣️❣️❣️
Yuuuuum
Yummy chops. What do you do with the used oil? (we don't have cooking oil recycling where I live).
You can take a strainer and filter the oil (you can also line the strainer with a coffee filter to catch any fine flour bits). You can use the filtered oil for frying again. As long as you repeat the filtering process after each fry, you should be able to use the oil 2-3 more times. Keep the oil in a container with a lid to prevent it from going rancid. Also, you can let the oil come to room temp, then put it in the fridge to solidify. Once solid, take it and place in a container or plastic wrap in the freezer. You can use it to flavor more roux, or other dishes.
@@chrischerry6663 Thanks Chris, good ideas. Any concerns of using "burned" oil?
I wouldn't use it if it's been burned. I would let it get solid in the fridge and then discard it in the trash. Although, someone else may have some thoughts on how to reuse it.
@@chrischerry6663 Thanks again for your replies and time.
@@carloszenteno Another note, when having fried strong tasting stuff like fish in the oil I've been told it's really only good for more of the same food even after filtering. Tends to impart flavors on other more delicate things.
I’m gonna make this. This is southern recipe right? I’m vacay in NC now.
Very southern
I'd use some white pepper instead. It works.
Does it taste different or just for aesthetics?
"Chaps" so Boston. Haha
Did you tenderize the pork chops beforehand? Mine are always tough.
Brine for 2-3 hours helps
140 degrees is fine for pork but, with bone-in chops, they can be a little underdone next to the bone when you pull them that soon. A half-inch chop has almost no carryover cooking, so, personally, I would aim for 145.
The 140 temp seems very low to me... there's a lot of pink when they're cut into. I'm surprised they didn't address the safety issue.
I agree. The cut chop looked a little too pink for me where pork is concerned.
The gravy looks delish, as do the chops, but it seems to me the gravy could dampen down the yummy crunch on the coating. And when Julia cut her chop, it looked a little too pink for my liking, especially considering it was likely to be even more pink near the bone. I have 2” thick pork chops on the bone. Seems a shame to pound them down, and the bone could make it difficult to get the meat on the chop evenly pounded. I’d appreciate any tips for the length of time, and to what temperature, I should pan fry 2” on-the-bone chops without pounding them down. Thank you!
I agree, very little carryover.. 140 is the absolute minimum for pork, so you need to measure the temperature close to the bone to get the chop to where you want it. Obviously, boneless chops are the easiest and still work with this recipe. However, they will take less time to cook. Oh man, bring on the smothered green beans with bacon, biscuits and mashed potatoes. This recipe is excellent with Cooks Country's Foolproof (no boil) Boiled Corn. Their Blackberry Pie or Mississippi Mud Pie is also outstanding. What a feast.
Ok, 145 if you must, but no more. My grandmother lived in the times where you’d still worry about worms and such, so she cooked her pork till it was good and gray. And while much of the flavor was gone, her pigs still had a lot of fat. In 2024, where unless you are paying a small fortune for a heritage breed hog slowly raised in the woods on nuts, roots, and what they could find, and thus have a lot of tasty fat, you cant over cook your pork or you might as well be eating tofu. So, a hint of pink is safe in 2024 and damn well tasty.
♥️😋👍
ive been graving fried porkchops and gravy sooo bad
What’s the best sides to go with the pork chops? Besides mashed potatoes 😅
Anything you want
applesauce
Fried okra or squash
If it is in season, fresh corn on the cob. Green beans, greens like collards, turnip greens, ect.
@@minhdo2896 navy beans, fried okra, squash
Just don't slather the gravy over the whole chop, you'll completely destroy the crispness.
So chicken fried steak but with a pork chop instead.
No more Shake n Bake.
Only the first chop goes into clean dry mix. It gets a rotation back into fresh dry mix. It brings egg with it the 2nd chop will them get on it's first dredge. And each then gets more on their 1st dredge. So we are back to the pre milk into the dry mix question of is the first best or the last?
My favorite chef. Recipes never disappoint. TFS.
Ashley's great, but this recipe was developed by her colleague Alli Berkey.
@@sandrah7512 Really. Thanks. Didn't know.
From the way she laid the pork chops in the pan, I would say she isn’t very good at Tetris.
Nice north east india Mongol
This is chicken fried pork chops
A comment for the algorithm
💰🖤🖤🥷🖤🖤💰
Add cayenne pepper and use Crisco 🤓
I'm curious why vlog'rs don't use IR No Touch thermometers?
David
That only works for external readings.
That's for surface temp. It could be 180 on the outside and 100 on the inside.
Those didn't look done. Definitely a little pink for my liking. The 5:40 mark was definitely a little to rare for me.
Stood out to me as well.
They took the temperature of the pork and it was 140°F which is just fine - there will likely be a bit of carryover cooking even after they're removed from the cooking oil. Colour is not an accurate indicator of doneness, temperature is.
@@sandrah7512 like I said to pink for my liking.
145° is the minimum temp. I don't think half inch pork chops will have much carryover cooking but it's possible it hit that. But if someone told me they cooked it 5° lower than the USDA recommended temp and it was pink inside I'd be questioning the doneness. 🤷
@@chrisbuckley1785 Cook your pork chops longer if you find the colour off-putting, but they're perfectly safe to eat at 140-145°F, regardless of how pink they are (or aren't). BTW, the trichina parasite everyone's grandma pearl-clutched about back in the day is well dispatched by the time the pork hits 137°F.
Colour is not an indicator of undercooking - it could be due to whatever seasonings you used, age, how the meat was processed, etc. But a significant factor is pH - the higher the pH, the more potential for pinkness to be retained. ATK conducted a test using pork sausage treated with increasing levels of baking soda (to increase pH) and then cooked all the sausage sous vide to an internal temperature of 160°F . The sausages with no added baking soda were barely pink, while the sausages with the highest amount of baking soda were very pink, even though they were all cooked the same way. So think twice about relying on colour for doneness while cooking meat.
@@sandrah7512 not sure what I said to tick you off but damn that's a lot. Literally every post I made I specify "for me". SMH
Hope you have a good day. Seems like you could really use a hug or something.
I didn’t grow making pork chops this way, but it Looks too Good not to make it 😋.
Definitely wasn’t completely cooked. I saw how pink it was when Julia cut her pork chop. They were beautiful looking but I would have to cook mine a wee bit longer. To each his own I guess.
Cook your pork chops longer if you find the colour off-putting, but they're perfectly safe to eat at 140-145°F, regardless of how pink they are (or aren't). Colour is not an indicator of undercooking - it could be due to whatever seasonings you used, age, how the meat was processed, etc. But a significant factor is pH - the higher the pH, the more potential for pinkness to be retained.
ATK conducted a test using pork sausage treated with increasing levels of baking soda (to increase pH) and then cooked all the sausage sous vide to an internal temperature of 160°F . The sausages with no added baking soda were barely pink, while the sausages with the highest amount of baking soda were very pink, even though they were all cooked the same way. So think twice about relying on colour for doneness while cooking meat.
They were cooked perfectly
I’ll try this but I bet mine is still better!
Your meat is pink. Mine comes out pink at temp, as well. Is there some change to pork, because I don't remember my mom serving pink pork chops.
By your picture i'm guessing we're around the same age. My mom wouldn't serve pink pork either, because she grew up in a time where catching trichinosis was a real thing. I'm sure your mom did too. Nowadays, we don't have to worry about that, so a pork chop on the pink side is just fine.
@@theoriginalbridgetconnors As I understand it, factory farming pretty much eliminated the trichinosis risk, but outdoor raised pigs can still carry it. I guess it depends where you get your pork, then.
The weird part is that nowadays if I cook pork chops enough to eliminate the pink, they're dry and nasty. When my mother did that, they were delicious. Thus my question whether pork has changed.
As others have stated, your mother likely cooked pork to a state that would eliminate the threat of trichinosis. She cooked it to death, in other words.
From my Great Aunt Carol's copy of The Joy of Cooking (1953): "The first rule for pork is that it must be thoroughly cooked. Otherwise, the trichinae or parasites which exist in most pork may be transmitted to the eater. Avoid "pink pork": cook the meat until it is white or grayish. Bake it uncovered in a 350° oven 30 to 45 minutes per pound." Elsewhere in the book gives the internal temperature for cooked fresh pork as a whopping 185°F!
The current recommendation from the USFDA is an internal temperature of 145°F which is entirely reachable through carryover cooking in a coated, thin-ish chop pulled from hot oil at 140°F. Of course, if you're cooking a tougher cut of meat like a shoulder roast for pulled pork, you need the higher temperature (and then some!), not for food safety but to allow the collagen to break down and soften the meat.
Your mother overcooked them
@@davesvoboda2785 Pork HAS changed. Ever since pork has been advertised as "the other white meat", most farmers have grown breeds that are as lean as possible. As you know, fat = flavor.
I didn’t think they cooked enough medium rare pork chops?
yeah, i admit just a little to pink for me. but beautiful recipe!
Pork is much cleaner than it was in the past, so as long as it's a whole cut and not ground you can treat it basically like steak. I was skeptical, but a thick medium/medium-rare pork chop was the best chop I had ever eaten.
@@samuelmarquez4501 Temperature is the indicator of doneness, not colour.
I used to feel the same way, until my partner made me the juiciest chops that happened to have some pink - googled it and it’s all about the temperature not the color.
The threat of trichinosis is long gone with pork.
PANKO
Porkchop had pink inside YUKY!! She needed to cook Chops a little longer!! At least 10 to 12 min each side
"YUKY"? 🤨
Time and colour are not good indicators of food safety. Cook your pork chops longer if you find the colour off-putting, but they're perfectly safe to eat at 140-145°F, regardless of how pink they are (or aren't).
yea, I'm not eating pink pork or chicken.
Why ATK thinks that Ashley needs a sidekick is disappointing. Ashley is capable of presenting her recipe without Julias Ooo-ing and Ahh-ing.
Well done, Ashley
This must be your first Cook's Country video.
Ashley's great (as is Julia), but this recipe was developed by their colleague Alli Berkey.
5:40 I am sorry , but that is pink ! I prefer a lower flame and let it cook longer cuz no mam
Beautiful chops 👍🏼👍🏼👍🏼
they checked the temp, it doesn’t matter if it still looks pinkish
No need to cook pork to death to be safe anymore, 145 F is what you're aiming for in a whole cut. 140 with carryover. You can pretty much treat a pork chop like steak.
Trying to cook, while Julia stands too close and makes ridiculous comments. Super cringe.
Those are chicken-fried pork chops, not pan-fried. Pan-fried pork chops are bone-in chops dredged in seasoned flour and fried in fat.
I’ve got craggy bits in my tinder bio
I call them hidey holes.
Sorry but I’m not eating pink pork.
Cook your pork chops longer if you find the colour off-putting, but they're perfectly safe to eat at 140-145°F, regardless of how pink they are (or aren't). Colour is not an indicator of undercooking - it could be due to whatever seasonings you used, age, how the meat was processed, etc. But a significant factor is pH - the higher the pH, the more potential for pinkness to be retained.
ATK conducted a test using pork sausage treated with increasing levels of baking soda (to increase pH) and then cooked all the sausage sous vide to an internal temperature of 160°F . The sausages with no added baking soda were barely pink, while the sausages with the highest amount of baking soda were very pink, even though they were all cooked the same way. So think twice about relying on colour for doneness while cooking meat.
Then keep eating overcooked pork
Then continue eating overcooked pork
No salt when they come out of the oil??
The chops were seasoned on both sides, then the flour got salt, too. Just curious but, do you smoke?
Not necessary
@@daveklein2826 Just asking because smokers often use lots of salt, due to diminished taste.
They weren't smoked😂😂😂😂😂😂
I wouldn’t gunk up those chops with a bunch of eggy flour. Fry all natural and seasoning me. 😢
They are using all natural eggs. You will have to season yourself.
Both are delicious
Ok
Lmao yea this is what this country needs, more deep fried steak with gravy, this is pathetic to say the least
Don't watch
Sadly I find myself less & less interested in ATK recipes & only really think of them for technique & even that is fading. Kimball's absence is glaring...
I feel the opposite. I am glad he’s gone. It always bugged me that he just stood there…
@@hanleykanar6521 no worries, I figured a few people would like the downgrade of the channel.
She should be wearing gloves.
I agree, don’t want gingers touching my food either.
Why?
Doubtful truth.
They don't have to. They make their pigs wear gloves. Seriously, if the food is going to be cooked, like in 350-degree oil, you can use your hands. Just wash your hands before touching anything that might cross-contaminate to uncooked food or surfaces.
No. That is not an accurate statement.