Mom'S Pork Chops With Fried Apples
Juicy pork chops coated in a flavorful batter, pan-fried to perfection, served with comforting gravy and complemented by sweet fried apples, ideal for a hearty family meal.
Ingredients
Instructions
- Make a batter by whisking together the egg, milk, salt, sage, and pepper.
- Dip the pork chops into the batter, ensuring they are well coated.
- Brown the coated pork chops in hot fat, turning once to brown evenly.
- Cook the pork chops slowly until they are well cooked through.
- Place the cooked pork chops on a platter and keep warm.
- Draw off some drippings from the pan and make a milk gravy to serve with the chops.
Tips & Substitutions
For extra flavor, marinate the pork chops in a mixture of apple cider vinegar and spices for an hour before cooking. If you're out of sage, thyme or rosemary can be great substitutes. Ensure your oil is hot enough before adding the chops to achieve a nice golden crust. To enhance the dish, consider adding sliced onions to the frying pan along with the pork chops.
Serving Suggestions
Serve the pork chops alongside fried apples for a delightful contrast in flavors. Mashed potatoes or a green salad complement the dish well. For a complete meal, consider pairing it with a side of roasted vegetables or cornbread. This dish pairs beautifully with Pork Chops Complete for those who want to explore more hearty American recipes.
Storage & Reheating
To store leftovers, place the pork chops in an airtight container in the refrigerator for up to 3 days. For reheating, use an oven at 350°F (175°C) to maintain moisture, covering them with foil to prevent drying out. You can also reheat in a skillet with a splash of broth for added flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pork Chops With Fried Apples contains roughly 468 calories, with 8g protein, 91g carbohydrates, and 9g fat. It is a good source of calcium (18% of the Daily Value), protein (15% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 629mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops can be used instead of bone-in chops. Just be mindful of cooking time, as boneless cuts typically cook faster. Aim for an internal temperature of 145°F (63°C) for safe consumption.
What type of fat is best for frying the pork chops?
Vegetable oil, canola oil, or peanut oil are all excellent choices for frying due to their high smoke points. Avoid using olive oil, as it can burn and impart a bitter flavor. For added richness, you can mix in a little butter.
How can I make the gravy thicker?
To thicken the gravy, whisk in a slurry of cornstarch and cold water while it simmers. Alternatively, you can make a roux by cooking equal parts flour and fat before adding the drippings. Cook for a few minutes until it bubbles, then gradually whisk in the milk.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).