You may also like
Categories:
crackers flour salt freshly ground black pepper baking powder eggs milk pork chops vegetable oil sausage Buttermilk Mashed Potatoes paprika salt garlic black pepper onion powder cayenne pepper oregano thyme potatoes buttermilk unsalted butter salt ground black pepper
Viewed: 58 - Published at: 4 years agoIngredients
- 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
- 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
- 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
Method
- 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.
- 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.
- 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.
