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Chicken Fried Pork Chops (Serves 4)
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4 thick, center-cut, boneless pork chops, thawed and trimmed (about 2 pounds)
1 egg, beaten
½ cup milk
½ cup all-purpose flour
1 (9-ounce) box Shore Lunch® Classic Fried Chicken Breading Mix
canola oil for frying
1 (4.2-ounce) package Southeastern Mills® Roast Pork Gravy Mix (optional)
2 lemons, cut into wedges (optional)
Directions
Place each pork chop between 2 pieces of parchment paper. Pound with the flat end of a meat mallet until pork
chops are about ¼ inch thick. Repeat process. Place on a rimmed baking sheet, cover with plastic wrap and refrigerate. In a large shallow bowl, whisk egg and milk. In a large resealable plastic bag, add flour. In a second
resealable plastic bag, add breading mix. In a large skillet over medium-high heat add oil. Oil should cover pork
chops about halfway. Place 1 pork chop in bag with flour and turn to coat, remove from bag shake off excess and
dip in milk mixture. Place in bag of breading mix and turn to coat. Remove and carefully place breaded pork chop
in heated oil. Fry until done, about 3-4 minutes per side, turning once. Do not overcrowd pan. P lace a wire rack in
a large rimmed baking sheet lined with foil. Place cooked pork chops on wire rack and keep w
arm in heated oven,
while frying remaining chops. P repare Roast Pork Gravy Mix according to package directions and serve over pork
chops or squeeze fresh lemon juice over chops.
Serve with homemade black-eyed pea salad or mashed potatoes.
Copyright © 2012 Southeastern Mills, Inc.
www.shorelunch.com