Fried Pork Chops with Potatoes and Peas Recipe

Name: Fried Pork Chops with Potatoes and Peas Recipe
Total time: 30 min
Yield: Serves 4
Ingredients: 1 ½ pounds Yukon Gold potatoes, quartered; 1 medium-size yellow onion, quartered; 3 tablespoons olive oil, divided; 1 ½ teaspoons kosher salt, divided; 1 ¼ teaspoons black pepper, divided; ⅓ cup plus 1 Tbsp. all-purpose flour, divided; 4 (6 oz.) bone-in pork chops (about ½-inch-thick); 3 tablespoons unsalted butter, divided; ¼ cup dry white wine; 1 cup chicken stock; 1 (12- or 15-oz.) package microwave-in-bag petite green peas; 2 tablespoons chopped fresh flat-leaf parsley

1 Rating
3 Reviews

Fried pork chops are a classic Southern favorite dish.

By Southern Living Editors

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Credit: Greg DuPree

Recipe Summary

total:

30 mins

active:

30 mins

Yield:

Serves 4

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Fried pork chops are a classic Southern favorite dish, and they are usually dredged through seasoned flour, fried in several inches of grease, and smothered in a fat-laden gravy. While we agree that method is certainly delicious, we designed this recipe to give you all the flavors of the classic dish without so much fat. Here we use a mere ⅓ cup of flour for four pork chops, and fry them in just 2 tablespoons of olive oil. A lovely sauce is made using wine and chicken stock and, along with petite green peas and roasted potatoes and onions, creates a mouth-watering meal with all the taste of the classic Southern favorite.

Directions

Step 1
Preheat oven to 450°F. Place potatoes and onion in a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with ½ teaspoon each salt and pepper. Bake in preheated oven until potatoes are golden brown and tender and onions are soft, about 25 minutes.

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Step 2
Meanwhile, stir together ⅓ cup flour and ½ teaspoon each salt and pepper in a small, shallow dish. Dredge pork chops in flour mixture, evenly coating all sides. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add pork chops, and cook until golden, about 4 minutes per side. Transfer pork chops to a platter.
Step 3
Melt 2 tablespoons of the butter in skillet. Add 1 tablespoon of the flour, whisking until smooth. Add wine, and cook, stirring and scraping to loosen browned bits from bottom of skillet, until reduced by about one-third, about 2 minutes. Add chicken stock; bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until sauce is thickened, about 4 minutes.
Step 4
Cook peas according to package directions; transfer to a bowl. Stir in remaining ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon butter until combined. Serve pork chops with potato mixture, peas, and sauce; sprinkle with parsley just before serving.

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Southern Living Member

09/28/2021

Made this recipe with no substitutions and it was delicious.
Will definitely make it again.

Southern Living Member

09/27/2021

The only pork chops I will eat are breaded. You cover them in egg then cover in bread crumbs. I use Italian style. That is our southern style.

Southern Living Member

11/18/2020

Pork chops used to be our go-to supper when we couldn't think of anything else. You could depend on pork chops (bone in, with a nice border of fat) to cook fast and be flavorful.

That hasn't been true for many years, now. You hardly ever find chops with bone and a thick ring of fat. Result - meat with little flavor. I found these chops at a local store with an in-house butcher. They were boneless, but were about 1/2" thick (too often it's 1/4" thick) and had a very nice and rarely seen border of fat. I wanted a recipe that wouldn't dry out the chop, and this seemed promising.

I ignored the potatoes and onions part - didn't want to spend that much time chopping - and just made mashed potatoes and canned peas.

I fried the chops in (real) unsalted butter. That went well, but it took way more than just 4 minutes a side. I also employed a lid for about 5 or 7 minutes to make sure the meat was thoroughly cooked.

Gravy - I only had pinot grigio, so used that. The gravy turned out smooth and buttery, BUT we did not care for the wine flavor. It would have been better to throw a couple of extra chicken bouillon cubes in the gravy instead of using wine.

Alas, to me the meat still seemed pretty flavorless. Husband seemed satisfied. I did like the gravy technique, which is more like what I grew up with.

I doubt we'll try this again.

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Fried Pork Chops with Potatoes and Peas Recipe

Gallery

Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Fried Pork Chops with Potatoes and Peas Recipe