Chicken Fried Pork Chops
6 center loin pork chops, well trimmed
Sift together:
1 cup flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper
Make an egg wash by whisking together:
2 eggs
4 tbsp water
Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Return the chop to the eggwash and then a final time into the flour and spice mix.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 7 or 8 minutes per side.
Serve with chicken gravy and roasted garlic mashed potatoes.
