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Ingredients
| pork chops: 1 lb |
| all-purpose flour (unsifted): 1/3 cup |
| seasoning salt: 1 tsp |
| black pepper: 1/4 tsp |
| eggs: 1 (beaten) |
| 2% milk: 2 Tbl |
| bread crumbs: 3/4 cup |
| paprika: 1 tsp |
| multipurpose shortening: 3 Tbl |
| chicken broth: 1 1/2 cups |
| all-purpose flour (unsifted): 2 Tbl |
| dried dill weed: 1/2 tsp |
| sour cream: 1 cup |
Breaded Pork Chops With Sour Cream Dill Gravy
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- If pork chops are thick, pound thin.
- Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika.
- Dip chops first in flour, then in egg mixture, then in breadcrumbs.
- In a large skillet heat shortening (or oil) to hot.
- Brown pork chops for 3 minutes on each side, or until done.
- Remove and keep warm.
- Pour broth into skillet, scraping to loosen crusty bits.
- Blend the 2 tablespoons flour and dill weed into the sour cream.
- Stir into broth.
- Cook and stir over low heat until thick and bubbly.
- Cook and stir 1-2 minutes more.
- Serve chops with gravy.