Fried Pork Chops PT60M https://img1.recipesrun.com/201907/2019/0905/5a/a/303207/300x200x50.jpg 4 servings Ingredients: 2 tbsp. Chopped fresh flat-leaf parsley 15 oz. Microwave-in-bag petite green peas 1 cup Chicken stock 1/4 cup Dry white wine 3 tbsp. Unsalted butter, divided 4 Bone-in pork chops 1/3 cup All-purpose flour, divided 1 1/4 tsp. Black pepper, divided 1 1/2 tsp. Kosher salt, divided 3 tbsp. Olive oil, divided 1 Medium-size yellow onion, quartered 1 1/2 pounds Potatoes, quartered
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Fried Pork Chops

By Ellie

4 Person
60 Minutes
422 Calories
Fried pork chops are a classic favorite dish, and they are usually dredged through seasoned flour, fried in several inches of grease, and smothered in a fat-laden gravy. While we agree that the method is certainly delicious. This recipe to give you all the flavors of the classic dish without so much fat. We use a mere 1/3 cup of flour for four pork chops, and fry them in just 2 tablespoons of olive oil. A lovely sauce is made using wine and chicken stock and, along with petite green peas and roasted potatoes and onions, creates a mouth-watering meal with all the taste of the classic favorite dish.

Ingredients

  • 2 tbsp. Chopped fresh flat-leaf parsley

  • 15 oz. Microwave-in-bag petite green peas

  • 1 cup Chicken stock

  • 1/4 cup Dry white wine

  • 3 tbsp. Unsalted butter, divided

  • 4 Bone-in pork chops

  • 1/3 cup All-purpose flour, divided

  • 1 1/4 tsp. Black pepper, divided

  • 1 1/2 tsp. Kosher salt, divided

  • 3 tbsp. Olive oil, divided

  • 1 Medium-size yellow onion, quartered

  • 1 1/2 pounds Potatoes, quartered

Method

  • 01
    Preheat oven to 450°F. Place potatoes and onion in a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon each salt and pepper. Bake in the preheated oven until potatoes are golden brown and tender and onions are soft about 25 minutes.
  • 02
    Meanwhile, stir together 1/3 cup flour and 1/2 teaspoon each salt and pepper in a small, shallow dish. Dredge pork chops in flour mixture, evenly coating all sides. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add pork chops, and cook until golden, about 4 minutes per side. Transfer pork chops to a platter.
  • 03
    Melt 2 tablespoons of the butter in skillet. Add 1 tablespoon of the flour, whisking until smooth. Add wine, and cook, stirring and scraping to loosen browned bits from the bottom of the skillet, until reduced by about one-third, about 2 minutes. Add chicken stock; bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally until sauce is thickened, about 4 minutes.
  • 04
    Cook peas according to package directions; transfer to a bowl. Stir in remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon butter until combined. Serve pork chops with potato mixture, peas, and sauce; sprinkle with parsley just before serving.

Related Tags

Dinner Recipes
Easy Dinner Recipes
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    Fried Pork Chops

    4.5

    ( By Ellie )

    Fried pork chops are a classic favorite dish, and they are usually dredged through seasoned flour, fried in several inches of grease, and smothered in a fat-laden gravy. While we agree that the method is certainly delicious. This recipe to give you all the flavors of the classic dish without so much fat. We use a mere 1/3 cup of flour for four pork chops, and fry them in just 2 tablespoons of olive oil. A lovely sauce is made using wine and chicken stock and, along with petite green peas and roasted potatoes and onions, creates a mouth-watering meal with all the taste of the classic favorite dish.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 422 Kcal
    • Prep Time 20 Mins
    • Cook Time 40 Mins
    • Total Time 60 Mins
    02 Ingredients
    2 tbsp. Chopped fresh flat-leaf parsley
    15 oz. Microwave-in-bag petite green peas
    1 cup Chicken stock
    1/4 cup Dry white wine
    3 tbsp. Unsalted butter, divided
    4 Bone-in pork chops
    1/3 cup All-purpose flour, divided
    1 1/4 tsp. Black pepper, divided
    1 1/2 tsp. Kosher salt, divided
    3 tbsp. Olive oil, divided
    1 Medium-size yellow onion, quartered
    1 1/2 pounds Potatoes, quartered
    03 Method
    Step 1
    Preheat oven to 450°F. Place potatoes and onion in a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon each salt and pepper. Bake in the preheated oven until potatoes are golden brown and tender and onions are soft about 25 minutes.
    Step 2
    Meanwhile, stir together 1/3 cup flour and 1/2 teaspoon each salt and pepper in a small, shallow dish. Dredge pork chops in flour mixture, evenly coating all sides. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add pork chops, and cook until golden, about 4 minutes per side. Transfer pork chops to a platter.
    Step 3
    Melt 2 tablespoons of the butter in skillet. Add 1 tablespoon of the flour, whisking until smooth. Add wine, and cook, stirring and scraping to loosen browned bits from the bottom of the skillet, until reduced by about one-third, about 2 minutes. Add chicken stock; bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally until sauce is thickened, about 4 minutes.
    Step 4
    Cook peas according to package directions; transfer to a bowl. Stir in remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon butter until combined. Serve pork chops with potato mixture, peas, and sauce; sprinkle with parsley just before serving.
    04 Author
    Ellie Ellie
    1078 Recipes

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