Rye Pork Chops with Pickle Juice Gravy
The rye bread crumbs add a bit of extra flavor and texture to the chops, while the pickle juice gravy brings a bit of acidity and sweetness to the dish.
Equipment
- 1 12-inch cast iron or heavy bottom pan.
Ingredients
- 4 Center-cut pork chops with bone-in, 1/2 to 3/4-inch thick
- 1/2 cup All-purpose flour
- 3 Eggs beaten
- 1 cup Rye bread crumbs
- Kosher salt and ground pepper
- Enough avocado or other high-heat oil.
- 1 tbsp butter
Gravy
- 3 Tbsp Butter
- 3 Tbsp Flour
- 1 cup Pickle juice
- 1 cup Buttermilk
- 2 Tbsp Dijon mustard
- 1 Tbsp Hot sauce
- 1/2 tsp pinch of kosher salt
- 1/2 tsp ground pepper
Instructions
- If you have leftover pickle juice, add it and the pork chops to a plastic bag and let them sit for an hour.
- Bring pork chops to room temperature and pat dry with a paper towel.
- Season pork chops with salt and pepper.
- Place flour in a shallow dish. Place eggs in a second shallow dish. Toss bread crumbs in a third shallow dish.
- Season all thee with salt and pepper
- Dredge pork chops in flour, dip in eggs, and coat both sides well. Coat in bread crumbs.
- Place on a wire rack and let sit for 10 minutes before cooking.
- Pour 1/4-inch of oil and 1 tbsp butter into a large cast iron pan. Heat over medium-high heat. When hot, add pork chops.
- Fry pork chops for about 3 minutes on the first side and 2 to 3 minutes on the second side. Thinner pork chops will need less time to cook. Remove to the wire rack.
- You can place them in a 180° oven to keep warm if need be.
- To make gravy, drain the oil out of the cast iron pan. Add butter and melt over medium-high heat.
- Add flour and cook and stir for 1 minute.
- Gradually whisk in the pickle juice, Dijon, hot sauce, and buttermilk one at a time and bring to a boil. Add salt and pepper and simmer for 2 minutes.
- Taste for seasoning and serve on the side or over the pork chops.
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