Panéed Pork with Pan Gravy
- Tommy Centola
- Mar 2
- 2 min read
This week, i want to feature a complete entree. Let's start with the protien.
4 pork loin chops, boneless, 4 to 6 ounces each
Canola oil
Creole seasoning
Black pepper
2 eggs
1 tablespoon milk
1 cup saltine cracker crumbs or seasoned bread crumbs
Place a large heavy skillet over medium-high heat and add cooking oil to depth about 1/2-inch.
Pound chops to an even thickness, about 1/2-inch thick, or slightly thin; season them liberally with Creole seasoning and black pepper. Whisk together eggs and milk in a pie pan. Place cracker crumbs into another pie pan.
When cooking oil reaches 350℉, dip seasoned chops in the egg wash then cracker crumbs, patting to adhere. Carefully add chops in a single layer to the hot skillet and cook until golden brown, about 4 minutes; turn and brown the second side. You will probably need to do this in multiple batches, so you don’t overcrowd the pan. Remove to paper towels to drain; keep warm while making pan gravy.
Pan Gravy
3 tablespoons meat drippings
3 tablespoons all-purpose flour
Creole seasoning
1 1.2 cups warm chicken or beef stock
Salt and pepper
Remove all but 3 tablespoons of oil from skillet; scrape up the tasty brown bits from the bottom of the pan. Sprinkle flour over hot drippings and cook, scrapping the bottom of the pan, until the flour turns a rich caramel color. Add creole seasoning, to taste. Add about 1/2 cup of the warm stock and whisk vigorously to eliminate lumps; add another 1/2 cup of stock and wish. Add the remaining 1/2 cup of stockand simmer until the gravy begins to thicken; note that it will continue to thicken for a bit after removing from heat. If necessary, thin with a little additional stock. Taste, add salt and pepper, as needed.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
