Little Red Barn’s Country Fried Pork Chop

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Little Red Barn pork chop

  • 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.

6.    Repeat.

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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