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

By bbarton81

Ingredients

• ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 22 22 saltine crackers, finely crushed
• 3/4 2 cup plus 2 tablespoons flour
• 1 1 teaspoon salt, divided, plus more for seasoning
• 3/4 3/4 teaspoon freshly ground black pepper, divided, plus more for seasoning
• 3/4 3/4 teaspoon Emeril's Original Essence, recipe follows
• 3/4 3/4 teaspoon baking powder
• 2 2 large eggs
• 3 1/3 cups plus 1/3 cup whole milk
• 8 1/4-inch boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each)
• 2 to 2 1/2 1/2 cups vegetable oil
• 8 8 ounces cooked and crumbled andouille sausage
• * Buttermilk Mashed Potatoes, recipe follows
• 2 1/2 1/2 tablespoons paprika
• 2 2 tablespoons salt
• 2 2 tablespoons garlic powder
• 1 1 tablespoon black pepper
• 1 1 tablespoon onion powder
• 1 1 tablespoon cayenne pepper
• 1 1 tablespoon dried oregano
• 1 1 tablespoon dried thyme
• Buttermilk Mashed Potatoes:
• 2 1-inch pounds Idaho potatoes, peeled and cut into 1-inch pieces
• 1 1/4 1/4 cups buttermilk
• 4 4 tablespoons unsalted butter
• 1 1 teaspoon salt
• 1/4 1/4 teaspoon ground black pepper
• Buttermilk Mashed Potatoes:
• 2 1-inch pounds Idaho potatoes, peeled and cut into 1-inch pieces
• 1 1/4 1/4 cups buttermilk
• 4 4 tablespoons unsalted butter
• 1 1 teaspoon salt
• 1/4 1/4 teaspoon ground black pepper
• 1-inch. to to 15 to 20 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.

Preparation

Step 1

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.