CRISPY FRIED PORK CHOPS W/BACON ONION GRAVY

Crispy Fried Pork Chops w/Bacon Onion Gravy image

We love crispy fried pork over most cuts of meat. The gravy put this dish over the top! And the Panko bread crumbs put the crisp in the chops that I love so much. Comfort food at best! Other cuts of meat would be wonderful with the bacon onion gravy. Bacon is good with just about everything...right?? Excellent served over...

Provided by Diane Atherton

Time 20m

Number Of Ingredients 19

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Ingredients

2 to 4 pork loin chops, boneless (thin cut pork chops, cube steak and chicken breast would also be nice)
1 c all-purpose flour
2 - 3 eggs, beaten
2 Tbsp milk
1 1/2 c Panko bread crumbs (can be found in grocery store section with flour and meal)
salt and pepper, to taste
all-purpose seasoning (I used everglades)
garlic powder
onion powder
butter and olive oil
eggs noodles, cooked to directions on package (I used Ronco medium egg noodles) mashed potatoes or rice would also be a nice substitute
GRAVY
8 - 10 slice bacon, cut into small pieces (i used a thick applewood flavored bacon)
1 medium onion, chopped (about 1/2 to 1 cup)
2 - 3 Tbsp flour (I used some of the seasoned flour from the chops)
1 1/2 c chicken broth
1 c heavy cream
parsley flakes, optional
additional seasonings such as salt and pepper (optional)

Steps:

1. I had thick pork loin chops for this recipe, however, I didn't want them thick, so the 1st thing I did was I pounded them out to about 1/4 inch thickness. NOTE: these pounded out pretty big, feel free to split the chops before battering and frying.
2. Set up 3 bowls for battering: 1st bowl combine flour and seasonings to taste (with seasoning listed). 2nd bowl beat eggs with 2 tablespoons milk. 3rd bowl Panko bread crumbs with a sprinkle of salt if desired.
3. In a large skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over a med/high heat, closer to a med heat than a high heat. Add more as needed.
4. Rinse pork and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in Panko bread crumbs.
5. Fry until a nice golden brown on both sides. Add add'l olive oil and butter as needed. NOTE: You are not deep frying, just keep the pan nicely coated. Remove chops from skillet once done and keep warm in a 170-degree oven. Reserve drippings for gravy.
6. Add onions and bacon pieces to the drippings and saute until bacon is crisp and onions are tender. Stir in 2 to 3 tablespoons of the flour reserved from battering the chops. NOTE: you can add more seasoning if desired. Continue cooking until bubbly and then add chicken broth and heavy cream. Stir until thickened.
7. I cooked the egg noodles about 10 minutes before serving time. I did add a little butter to the noodles and I sprinkled a little salt and pepper on them once cooked and drained. You could use rice, mashed potatoes, or your choice of pasta.
8. Serve chops over noodles (or mashed potatoes or rice) and spoon gravy over chops. Garnish with fresh parsley if desired. Enjoy!