Low-Carb Southern Fried Pork Chops
Crispy on the outside and juicy on the inside, these Low-Carb Southern Fried Pork Chops bring all the flavor of classic comfort food without the carbs. Coated in a savory blend of low-carb baking mix and Parmesan cheese, each chop delivers that crave-worthy crunch with a tender, flavorful center.
Equipment
- Measuring spoons
- 1 measuring cup
- 1 baking sheet
- 1 frying pan
- tongs
- Paper towels
- 1 knife
- 1 Large spoon
Ingredients
- 6 boneless center-cut pork loin chops
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 cup Carbquick or other low-carb baking mix
- 1 tsp. seasoned salt
- 2 eggs
- 1/3 cup milk
- 1 Tbsp. hot sauce
- 1 cup Parmesan cheese
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- Oil for frying
- 1 onion sliced
- 1/4 cup butter
- 2 Tbsp. cornstarch
- 1 cup chicken broth
- 1/4 tsp. poultry seasoning
- 1/4 tsp. thyme
- 1 Tbsp. sour cream
Instructions
- Season pork chops with salt and pepper.
- In separate pie plates or shallow plates, set up the dredging station. In one plate, mix the Carbquick and seasoning salt. In another plate, add the slightly beaten eggs, hot sauce and milk. In the third plate, combine the Parmesan, garlic powder and onion powder.
- Dredge the chops in the Carbquick mixture, then the egg mixture and then the Parmesan mixture until all the chops are coated.
- Heat oil in a frying pan.
- Fry in the hot oil about 5 minutes on one side and 4 minutes on the other side, or until the chops reach the desired temperature of 145 degrees.
- Remove and keep warm.
- To make a gravy, saute the onions in the pan drippings until they are soft.
- Stir together 2 tablespoons of cornstarch and 1 cup of chicken broth.
- Add the thyme and poultry seasoning and whisk until smooth.
- Pour over the onions in the pan.
- Whisk in the sour cream until the gravy is smooth.
- Heat and stir until thickened and hot.
- Serve the pork chops smothered in the gravy or serve it on the side.