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Del Morocco's Smothered Pork Chops

Vegetable or canola oil for frying

Breading:
2 C. flour
2 T. seasoning salt, such as McCormick's
2 T. white pepper
2 T. Cajun seasoning
2 T. garlic powder
1 T. paprika

Egg wash:
2 eggs
2 T. water

Pork chops:
8 center-cut, bone-in pork chops (about 3 pounds), at least 1/2-inch thick

Gravy:
16 C. water
5 T. beef base such as Minor's
3/4 C. flour
1 C. or more hot water as needed

Heat the oil in a large skillet or in a deep fryer. In two large shallow dishes or pie plates combine all the breading ingredients in one and lightly beat together the eggs and water for the egg wash in the other.

When the oil is ready, dip the pork chops in the egg wash, letting the excess drip off, then dredge in the breading. Pat the breading onto both sides of the chops. Place in the hot oil and deep-fry until golden about 4 minutes per side, depending on the thickness of the chops. Remove from the oil and place on paper towels.

Meanwhile, in a large pot or skillet, combine the water and beef base and bring to a boil. Mix together the flour and hot water in a glass measure, adding enough water to make it thin. When the beef base is boiling, whisk in the flour and water mixture. Bring back to a boil for 1-2 minutes or until the mixture is thickened. Add the breaded and fried pork chops and simmer for 5-7 minutes. Do not simmer too long; the outside coating should be somewhat crispy. Serve the chops with the gravy.

Makes 8 pork chops
 

    
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