Who wants plain fried pork chops when you can top it with the most delicious gravy ever made with pickle juice!
You may have noticed by now that my family enjoys dill pickles and we have enjoyed trying out dill pickle foods. After the huge hit of dill pickle soup, I knew this pickle juice gravy would be an absolute winner. Especially since I don't make a lot of gravy. I learned how to recently and I'm still working on being a little more competent. I know that my grandma and lots of grandmothers, I'm sure, are able to whip up gravy, eyeballing what they need and it always tastes perfect. That's what I'm striving to do even though I don't usually eat gravy. This gravy is definitely an exception though. It's the perfect gravy and it's so wonderful on top of a fried pork chop. I can't think of a better combination.
What you need:
For the fried pork chops:
- 4 center cut pork chops
- Salt and pepper
- 1/2 cup all purpose flour
- 2 large eggs, lightly beaten
- 1 cup bread crumbs
- 1 tsp. dried sage
- Vegetable oil
- 5 Tbsp. unsalted butter
- 5 Tbsp. all purpose flour
- 1 1/2 cups chicken broth
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup dill pickle juice
- 1 Tbsp. finely chopped dill pickle
- 1 Tbsp. unsalted butter
- Season pork chops with salt and pepper. Place flour in a shallow dish. Place eggs in another shallow dish. Place breadcrumbs and sage together in another shallow dish.
- Dredge pork chops through flour, then eggs, then breadcrumbs.
- Heat enough oil to cover the bottom of a skillet over medium-high heat.
- Add pork chops and fry for about 3 minutes on each side until golden brown on both sides and cooked through. Remove to a paper towel-lined plate.
- Remove oil from skillet and then add butter and melt.
- Add flour and stir for 1 minute.
- Slowly whisk in chicken broth and bring to a boil.
- Season with salt and pepper and simmer for 2 minutes.
- Whisk in pickle juice, chopped pickles, and butter.
- Serve pork chops topped with gravy.
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