Fried Pork Chops with Mushroom Gravy

Crispy, crunchy fried pork chops are a Southern favorite.

Fried Pork Chops with Mushroom Gravy
Makes 4 servings
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  1. Vegetable oil, for frying
  2. 4 (1-inch-thick) bone-in pork chops
  3. 1/2 cup plus 3 tablespoons all-purpose flour, divided
  4. 1 teaspoon salt, divided
  5. 3 large eggs, lightly beaten
  6. 1 cup Italian-seasoned bread crumbs
  7. 3 tablespoons butter
  8. 1 (8-ounce) package sliced fresh mushrooms
  9. 1/3 cup chopped yellow onion
  10. 2 cloves garlic, minced
  11. 2 cups chicken broth
  12. 1 teaspoon minced fresh oregano
  13. 1/2 teaspoon minced fresh rosemary
  14. 1/4 teaspoon white wine vinegar
  15. Garnish: fresh oregano
  1. Preheat oven to 200°. Place a wire rack on a rimmed baking sheet.
  2. In a Dutch oven, pour vegetable oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 350°.
  3. In a shallow dish, stir together 1/2 cup flour and 1/2 teaspoon salt. Place beaten eggs and bread crumbs in separate shallow dishes. Lightly dredge pork chops in flour mixture, shaking off excess. Dip chops in egg, letting excess drip off. Dredge chops in bread crumbs, pressing gently to adhere. Fry chops in hot oil for 6 to 8 minutes per side or until golden brown and cooked through. Transfer chops to prepared rack, and place in oven to keep warm.
  4. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, and garlic. Cook, stirring frequently, for 10 minutes or until mushrooms have released their liquid. Sprinkle in remaining 3 tablespoons flour; cook, stirring constantly, for 1 minute. Stir in broth, remaining 3 ingredients, and remaining ½ teaspoon salt; cook, stirring frequently, for 8 minutes or until thickened. Serve mushroom sauce over pork chops. Garnish with oregano, if desired.
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