Recipe: Organic Fried Pork Chops Dinner

Fried and Smothered Organic Pork Chops

Pork chops are a highly-misunderstood cut of meat. Many cooks — who have never worked with a good set of pork loin chops — approach the preparation of this tender cut of meat the same way they would a thick cut of rib-eye steak. This is not a tasty way to cook pork chops! This cooking technique will leave a dried-out, tough chop that is neither tasty, nor visually appealing. The best way to think of a cut of meat like the pork loin chop, is to think of it as a sort of a cross between a thick-cut bacon and a leaner ham. Correctly cooking a pork chop will leave it crispy and sugary on the outside, and moist, fluffy meat inside of the thin cut. Here is a great recipe to introduce you to cooking a pork chop:

Recipe: Organic Fried Pork Chops Dinner

(This recipe will feed 1 person with leftovers. Double the amounts for each additional person)

Recipe is for the Pork Chops and Gravy only. If you would like the recipe for Cotija Mashed Potatoes(pictured aside the pork chops), Click Here>

INGREDIENTS:

• 3 thin Pork Loin Chops (Organic if you wish to keep this recipe to a healthy maximum)
• 1 large Yellow Onion slivered(High in sulfur. White onions do not have a strong-enough flavor)
• 1 1/2 cups of All Purpose Flour.
• 1 tablespoon of Garlic Powder
• 1 tablespoon of Chile Powder
• 1/2 tablespoon of Ground Black Pepper
• 1/2 tablespoon of Kosher Salt
• 2 tablespoons Vegetable Oil
• 2 tablespoons Unsalted Butter
• 1 can (12 oz) Organic Beef Stock
• 1 cup Water
• 2 Green Onions
• 1 medium Organic Carrot
• 2 Limes (Juiced)

ROUX:

• 2 tablespoons Unsalted Butter
• 2 tablespoons All Purpose Flour

MEAT:

1. Preheat your oven to 375 degrees. In a large frying pan melt the [2 tablespoons Unsalted Butter] with the [2 tablespoons Vegetable Oil] over a low heat.
2.  In a large, gallon-sized Ziploc bag, add the [1 1/2 cups of All Purpose Flour.] and [1 tablespoon of Garlic Powder] and [1 tablespoon of Chile Powder] and [1/2 tablespoon of Ground Black Pepper] and [1/2 tablespoon of Kosher Salt]. Mix ingredients well.
3. Take your Pork Loin Chops and add to your Ziploc bag of dry ingredients. Coat the pork chop well, so that the meat is well dusted with flour and spices. (This will be the thin crispy layer crust).
4. With the oil and butter hot in the pan, lay your pork chops into the pan. (Do not over-crowd the pan) fry in single chop batches. Do not move the pork chop at all. Sear the chop for 3-5 minutes and flip.
5. Continue cooking the other side of the chop for an additional 3-5 minutes, or until both sides are golden brown.
6. After all chops have been given a golden brown crust, put them into the preheated oven to make sure that the heat stays in the meat, and won’t get dried out while you make the Brown Gravy Sauce.

BROWN GRAVY AND ONION SAUCE:

1. In the pan that was used to fry the pork chops, leave all of the oil and burned meat bits in the pan and put on medium-high heat. Immediately add [1 large Yellow Onion slivered] and saute. Next add the juice of two limes and salt and pepper to taste. Cook onions and carrots until softened.
2. Add Roux:
   • 2 tablespoons Unsalted Butter
   • 2 tablespoons All Purpose Flour
3. Wisk onion/carrot/Roux mixture with the [1 can (12 oz) Organic Beef Stock] and [1 cup Water]. Mix well and bring to a boil.
4. Reduce the mixture by half, over high heat. Sauce will thicken more once cooled a bit.
5. Plate pork chops and smother with the Brown Gravy and onion Sauce.
6. Garnish with [2 Green Onions] thinly sliced.

Need a side dish? Get our recipe for Cotija Mashed Potatoes HERE>

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