Make Breaded Pork Chops

Prepare pork chops by patting dry and season both sides with salt and pepper and set aside. Set up your dredging station: flour bowl, whisked egg bowl and bread crumb bowl.

Dredge pork chop in flour coating both sides. Then dredge in the whisked egg bowl coating both sides. Finally, dredge pork chop in the bread crumbs coating both sides and set aside on a separate plate. Complete this same process for all pork chops.

Heat skillet with lard on medium high for about 3 minutes or until lard has melted and is hot. I usually use a family size electric skillet but you could do this right on the stove top if desired. Carefully add chops and fry on both sides until golden brown (about 5 minutes each side). Remove chops from grease and place on a plate lined with paper towels and proceed to make gravy.

Make the Gravy and Serve

Whisk the flour and half and half together until smooth and lump free. Place the butter in the fond pan (the pan the pork chops were cooking in) over medium heat. Add the flour/milk mixture, salt and pepper and stir until fully combined. Add a little bit of chicken broth. Continue to stir gravy over medium heat. If the gravy is too thick add a little more broth until desired constancy is achieved.

Serve with mashed potatoes and gravy. Check out my “Side Dishes Vegetables” for other veggie ideas to serve with this meal. Vegetable showing below is my cheesy parmesan creamed spinach.