Southern Fried Pork Chops With Potatoes And Peas
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready for a finger-licking, taste-bud-tingling, and downright delicious Southern favorite – Fried Pork Chops with Potatoes and Peas!
Imagine sinking your teeth into a crispy, golden-brown pork chop, smothered in a rich, savory sauce, and served alongside a medley of tender potatoes and peas. It’s a match made in heaven, folks!
To start, preheat your oven to a toasty 450°F. While that’s warming up, toss 1 ½ pounds of Yukon Gold potatoes and a medium-size yellow onion onto a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with ½ teaspoon each of salt and pepper, and bake until those spuds are golden brown and tender, and the onions are soft and caramelized – about 25 minutes.
Meanwhile, let’s get our pork chops ready for their close-up! In a small, shallow dish, whisk together ⅓ cup of flour, ½ teaspoon each of salt and pepper. Dredge 4 (6 oz.) bone-in pork chops in the flour mixture, coating all sides evenly. Heat 2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of olive oil in a large skillet over medium-high, and cook those pork chops until they’re golden brown, about 4 minutes per side.
Transfer the pork chops to a platter, and let’s make that sauce! Melt 2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of butter in the same skillet, add 1 tablespoon of flour, whisking until smooth. Pour in ¼ cup of dry white wine, and cook, stirring and scraping to loosen those browned bits from the bottom of the skillet, until reduced by about one-third, about 2 minutes. Add 1 cup of chicken stock, bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until the sauce is thickened, about 4 minutes.
Cook 1 (12- or 15-oz.) package of microwave-in-bag petite green peas according to package directions, and stir in remaining ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon butter until combined.
Finally, serve those pork chops with the potato mixture, peas, and sauce, and sprinkle with 2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of chopped fresh flat-leaf parsley just before serving. It’s a Southern favorite, minus the extra fat, but packed with all the flavor!
Printable Recipe
Ingredients
- 1 ½ pounds of Yukon Gold potatoes
- 1 medium-size yellow onion
- 1 tablespoon of olive oil
- ½ teaspoon of salt
- ½ teaspoon of pepper
- ⅓ cup of flour
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 4 (6 oz.) bone-in pork chops
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 tablespoon of flour
- ¼ cup of dry white wine
- 1 cup of chicken stock
- 1 (12- or 15-oz.) package of microwave-in-bag petite green peas
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 1 tablespoon of butter
- 2 tablespoons of chopped fresh flat-leaf parsley
Instructions
- 1. Preheat your oven to 450°F.
- 2. Toss 1 ½ pounds of Yukon Gold potatoes and a medium-size yellow onion onto a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with ½ teaspoon each of salt and pepper, and bake until golden brown and tender, about 25 minutes.
- 3. In a small, shallow dish, whisk together ⅓ cup of flour, ½ teaspoon each of salt and pepper.
- 4. Dredge 4 (6 oz.) bone-in pork chops in the flour mixture, coating all sides evenly.
- 5. Heat 2 tablespoons of olive oil in a large skillet over medium-high. Cook the pork chops until golden brown, about 4 minutes per side.
- 6. Transfer the pork chops to a platter, and in the same skillet, melt 2 tablespoons of butter.
- 7. Add 1 tablespoon of flour to the skillet, whisking until smooth. Pour in ¼ cup of dry white wine and cook, stirring to loosen browned bits, until reduced by about one-third, about 2 minutes.
- 8. Add 1 cup of chicken stock, bring to a boil, reduce heat to medium-low, and cook until the sauce is thickened, about 4 minutes.
- 9. Cook 1 (12- or 15-oz.) package of microwave-in-bag petite green peas according to package directions, stirring in remaining ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon butter until combined.
- 10. Serve the pork chops with the potato mixture, peas, and sauce, and sprinkle with 2 tablespoons of chopped fresh flat-leaf parsley just before serving.
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