Chicken-fried Pork Chops With Andouille-milk Gravy... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
22 saltine crackers, finely crushed (or bread crumbs) |
3/4 cup plus 2 tablespoons flour |
1 teaspoon salt, divided, plus more for seasoning |
3/4 teaspoon freshly ground black pepper, divided, plus more for seasoning |
3/4 teaspoon emeril's original essence, recipe follows |
3/4 teaspoon baking powder |
2 large eggs |
3 cups plus 1/3 cup whole milk |
8 boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each) |
2 to 2 1/2 cups vegetable oil |
8 ounces cooked and crumbled andouille sausage |
buttermilk mashed potatoes, recipe follows |
emeril's essence creole seasoning (also referred to as bayou blast) |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
combine all ingredients thoroughly. |
yield: 2/3 cup |
recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william and morrow, 1993. |
buttermilk mashed potatoes |
2 pounds idaho potatoes, peeled and cut into 1-inch pieces |
1 1/4 cups buttermilk |
4 tablespoons unsalted butter |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. In a shallow bowl combine the crushed crackers, 3/4 cup of flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Essence, and baking powder.
2. In a separate small bowl, whisk together the eggs and 1/3 cup of milk.
3. Season pork chops lightly with salt and freshly ground pepper on both sides. Dust pork chops, one at a time, with the cracker-flour mixture and then dip in the egg mixture. Dredge pork chops with the cracker-flour mixture a second time, pressing to coat, and shaking off any excess flour.
4. Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the pork chops to the preheated oil, being careful not to over-crowd the pan. Pan-fry the chops for 2 minutes, or until golden brown. Turn the pork chops and cook an additional 2 to 3 minutes, or until golden brown and cooked through. Place the pork chops on a paper towel-lined plate and keep warm while you make the gravy.
5. Carefully discard most of the oil from the pork chops, reserving 2 tablespoons plus any browned bits in the bottom of the skillet. Heat the oil over medium-low and add the andouille sausage, stirring until warmed through and fragrant. Add the remaining 2 tablespoons of the flour to the oil-sausage mixture, stirring constantly to keep from burning, about 2 minutes. In a slow, steady stream, add the remaining 3 cups of milk, 1/2 cup at a time, whisking continuously. Bring the gravy mixture to a simmer, and cook 8 to 10 minutes, or until slightly thickened. Season the gravy with the remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon freshly ground black pepper. Serve immediately over chicken fried pork chops and buttermilk mashed potatoes.
6. Buttermilk Mashed Potatoes:
7. Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.
8. Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with aluminum foil. Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve with the pork chops.
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