Chicken-Fried Pork Chops with Andouille-Milk Gravy

Filed under Pork

Servings: 4

Recipe courtesy Emeril Lagasse. Uses Emeril's Essence Creole Seasoning (its own recipe).

Ingredients

  • 22 Saltine crackers, finely crushed
  • 3/4 cup Flour, plus 2 tablespoons
  • 1 tsp Salt, divided, plus more for seasoning
  • 3/4 tsp Black pepper, freshly ground, divided, plus more for seasoning
  • 3/4 tsp Creole seasoning, Emeril's Essence
  • 3/4 tsp Baking powder
  • 2 Egg, large
  • 3 1/3 cup Milk, whole (3 cups plus 1/3 cup)
  • 8 Pork chop, boneless breakfast chops, about 1/4 inch thick
  • 2 cup Vegetable oil, 2 to 2 1/2 cups
  • 8 oz Andouille sausage, cooked and crumbled

Directions

  1. In a shallow bowl combine the crushed crackers, 3/4 cup of the flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, the Essence, and the baking powder. In a separate small bowl, whisk together the eggs and 1/3 cup of the milk.
  2. Season the pork chops lightly with salt and pepper on both sides. Dust them one at a time with the cracker-flour mixture, dip in the egg mixture, then dredge in the cracker-flour mixture a second time, pressing to coat and shaking off the excess.
  3. Heat the oil (about 1/4 inch deep) to 375 degrees F in a large skillet with 2-inch sides. Pan-fry the chops without crowding for 2 minutes, until golden brown. Turn and cook another 2 to 3 minutes, until golden and cooked through. Drain on paper towels and keep warm.
  4. Discard most of the oil, keeping 2 tablespoons plus the browned bits. Heat over medium-low, add the andouille and stir until warmed through and fragrant. Add the remaining 2 tablespoons flour and stir constantly for about 2 minutes.
  5. In a slow, steady stream, add the remaining 3 cups milk, 1/2 cup at a time, whisking continuously. Simmer 8 to 10 minutes, until slightly thickened. Season with the remaining 1/2 teaspoon each salt and pepper and serve immediately.