Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes
- 22 saltine crackers, finely crushed
- 3/4 cup plus 2 tablespoons flour
- 1 teaspoon salt, divided, plus more for seasoning
- 3/4 teaspoon freshly ground black pepper, divided, plus more for seasoning
- 3/4 teaspoon Emeril's Original Essence, recipe follows
- 3/4 teaspoon baking powder
- 2 large eggs
- 3 cups plus 1/3 cup whole milk
- 8 boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each)
- 2 to 2 1/2 cups vegetable oil
- 8 ounces cooked and crumbled andouille sausage
- Buttermilk Mashed Potatoes, recipe follows
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Buttermilk Mashed Potatoes:
- 2 pounds Idaho potatoes, peeled and cut into 1-inch pieces
- 1 1/4 cups buttermilk
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
In a shallow bowl combine the crushed crackers, 3/4 cup of flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Essence, and baking powder.
In a separate small bowl, whisk together the eggs and 1/3 cup of milk.
Season pork chops lightly with salt and freshly ground pepper on both sides. Dust pork chops, one at a time, with the cracker-flour mixture and then dip in the egg mixture. Dredge pork chops with the cracker-flour mixture a second time, pressing to coat, and shaking off any excess flour.
Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the pork chops to the preheated oil, being careful not to over-crowd the pan. Pan-fry the chops for 2 minutes, or until golden brown. Turn the pork chops and cook an additional 2 to 3 minutes, or until golden brown and cooked through. Place the pork chops on a paper towel-lined plate and keep warm while you make the gravy.
Carefully discard most of the oil from the pork chops, reserving 2 tablespoons plus any browned bits in the bottom of the skillet. Heat the oil over medium-low and add the andouille sausage, stirring until warmed through and fragrant. Add the remaining 2 tablespoons of the flour to the oil-sausage mixture, stirring constantly to keep from burning, about 2 minutes. In a slow, steady stream, add the remaining 3 cups of milk, 1/2 cup at a time, whisking continuously. Bring the gravy mixture to a simmer, and cook 8 to 10 minutes, or until slightly thickened. Season the gravy with the remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon freshly ground black pepper. Serve immediately over chicken fried pork chops and buttermilk mashed potatoes.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Buttermilk Mashed Potatoes:
Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.
Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with aluminum foil. Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve with the pork chops.
Recipe courtesy Emeril Lagasse, 2004
Recipe courtesy of Rachael Ray