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Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes (Emeril Lagasse) Recipe

Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes (Emeril Lagasse) Recipe

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Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes (Emeril Lagasse)

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Ingredients:

Serving

22 saltine crackers, finely crushed
3/4 cup plus 2 tbsp flour
1 tsp salt, divided, plus more for seasoning
3/4 tsp freshly ground black pepper, divided, plus more for seasoning
3/4 tsp emeril's original essence , recipe follows
3/4 tsp 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 oz cooked and crumbled andouille sausage
buttermilk mashed potatoes , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
2 lb idaho potatoes, peeled and cut into 1-inch pieces
1 1/4 cups buttermilk
4 tbsp unsalted butter
1 tsp salt
1/4 tsp ground black pepper

Directions:

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.
In a separate small bowl, whisk together the eggs and 1/3 cup of milk.
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.
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.
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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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:
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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3621.07 Kcal (15161 kJ)
Calories from fat	2557.62 Kcal
		% Daily Value*
Total Fat	284.18g	437%
Cholesterol	1523.02mg	508%
Sodium	6393.11mg	266%
Potassium	1093.62mg	23%
Total Carbs	155.08g	52%
Sugars	35.87g	143%
Dietary Fiber	6.81g	27%
Protein	105.08g	210%
Vitamin C	13.3mg	22%
Vitamin A	3.3mg	111%
Iron	9.1mg	51%
Calcium	1168.3mg	117%

Amount Per 100 g
Calories	442.24 Kcal (1852 kJ)
Calories from fat	312.36 Kcal
		% Daily Value*
Total Fat	34.71g	437%
Cholesterol	186mg	508%
Sodium	780.79mg	266%
Potassium	133.56mg	23%
Total Carbs	18.94g	52%
Sugars	4.38g	143%
Dietary Fiber	0.83g	27%
Protein	12.83g	210%
Vitamin C	1.6mg	22%
Vitamin A	0.4mg	111%
Iron	1.1mg	51%
Calcium	142.7mg	117%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.