Hunter Pork Chops
- 4 pork chops
- Salt and pepper
- Buttermilk and flour for dredging
- Vegetable oil for frying
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup whole milk
- 2 teaspoons sweet paprika
- 1 cup beef broth or stock, low sodium
- 1 tsp kosher salt
- Pepper to taste
- 8 oz button mushrooms, sliced
1.Sprinkle both sides of the pork chops with salt and pepper.
2.Pour the buttermilk in a shallow bowl. Pour some flour on a large plate.
3.Dredge each pork chop in the buttermilk to coat both sides and let the excess drip off. Dredge the pork chops in the flour, coating both sides. Repeat the process for extra thick breaded pork chops. Place the pork chops in the fridge for at least 15 minutes.
4.Heat a generous amount of vegetable oil in a heavy skillet. Once it's hot enough that a drop of water sputters when thrown in the pan, add the pork chops and fry until golden brown, about 3-4 minutes on each side. Remove the pork chops and set aside. Drain all but a two teaspoons of the oil.
5.Melt the butter, then add the four and whisk constantly for 3-4 minutes or until the mixture is a rich, caramel brown.
6.Add the milk, paprika, beef broth or stock, pepper,one tsp salt and continue to whisk until thoroughly blended. Bring the mixture to a simmer, continuing to whisk. Add the mushrooms and continue to simmer, stirring occasionally, for 3 minutes. Add more salt and pepper to taste if needed.
7.Nestle the pork chops in the sauce, leaving the tops exposed. Cover, reduce the heat to low, and simmer for 10-15 minutes or until the center of the pork chops are no longer pink.
8.Place the pork chops on individual plates and spoon the sauce over them. Serve immediately.