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Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes Recipe

Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

Showing 41-50 of 61

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  • on April 02, 2006

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    I made these chops and substituted the andouille sausage with chorizo and it worked great.

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  • on February 26, 2006

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    Taste awesome, and great to make.

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  • on February 16, 2006

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    I thought this dish was very good. I made the potatoes with whole milk instead of buttermilk as that's what I had on hand. I also used regular italian pork sausage for the gravy instead of andouille. The chops had a nice crunch to them and were especially good with the gravy.

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  • on February 02, 2006

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    This recipe is one of the best ever. That's one thing about cooking it's 99% following directions and Emerel is as good a teacher as the one I had in high-school!! ENJOY!!

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  • on January 14, 2006

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    Tasty and easy. Make sure to use full fat buttermilk. I made them with reduced fat and they did not come out as creamy as I would have liked.

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  • on January 11, 2006

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    loved the pork chops, wasn't too thrilled with the gravy but my spouse thought it was good.

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  • on December 28, 2005

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    really good.

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  • on December 27, 2005

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    This recipe is delicious! The pork chops were tender and juicy. I left the sausage out of the gravy and it was still yummy. The potatoes were excellent also, but a little to rich for us...Next time I will use whole milk instead of the buttermilk. Definately an addition to our family's favorite recipes list.

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  • on December 16, 2005

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    This was a easy and flavorful meal to prepare. I used Aston's mashed potatos instead with Emeril's cornbread and my tomato, okra and corn side. All was gone at the end of the meal. No leftovers.

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  • on October 22, 2005

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    I only made the porkchops, but they were sooo yummy. If you are going to eat fried food, this is the way to go!

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