- 1 cup flour, divided
- 2 teaspoons season-all
- 1 small onion, finely chopped
- 6 eggs
- 4 tablespoons vegetable oil
- 2 tablespoons butter
- 1 cup half and half (or milk)
- pinch salt
- black pepper to taste
Here in Texas, we love just about anything country fried. The Little Red Barn does a fabulous job with their signature pork chop. Seasoned, boneless and cooked until a soft, golden brown, it’s a hearty meal to get your fill on before making tracks to the rodeo…YEEHAW!
Start with 4 to 6 boneless pork chops tenderized with a meat mallet so that they are about ¼” thick.
1. Reserve 2 tablespoons flour and set aside, place the remaining flour in a shallow dish.
2. To the bowl mix together the all-purpose seasoning, salt and black pepper.
3. Rub the pork chops all over with the seasoning.
4. Beat eggs in a shallow bowl to create an egg wash.
5. Dip the chops in egg wash, then dredge in flour.
7. Heat oil and butter in a skillet, then brown the chops over medium high heat for about 5 minutes per side or until golden brown and cooked through; remove to a plate, cover loosely with foil to keep warm (do not drain the fat in the pan).
8. Add in chopped onion and sauté until soft (about 3-4 minutes, you might need to add in more butter if needed to the pan).
9. Add in the reserved 2 tablespoons flour to the skillet, then stir/whisk in the milk. Whisk or stir constantly until thickened and bubbly.
10. Season with lots black pepper and salt to taste.
11. Serve the gravy with the pork chops.
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