Fried Pork Chops with Pickle Juice Gravy

Ingredients

• 4 rib or center cut pork chops with bone in,, 3/4-inch thick
• salt and pepper
• 1/2 cup all-purpose flour
• 2 large eggs,, lightly beaten
• 1 cup dry bread crumbs
• 1 teaspoon dried sage
• Vegetable oil

Gravy

• 5 tablespoons butter
• 5 tablespoons flour
• 1 1/2 cups chicken stock or broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup dill pickle juice
• 1 tablespoon finely chopped dill pickle
• 1 tablespoon butter

Steps

1. 1

   Season pork chops with salt and pepper.

2. 2

   Place flour in a shallow dish. Place eggs in a second shallow dish. Toss bread crumbs and sage together in a third shallow dish.

3. 3

   Dredge pork chops in flour, dip in eggs, coating both sides well. Coat in bread crumbs.

4. 4

   Pour 1/4-inch of oil into a large cast iron pan. Heat over medium-high heat. When hot, add pork chops.

5. 5

   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 a paper towel-lined plate. Sprinkle with a little more salt.

6. 6

   To make gravy, drain oil out of the cast iron pan. Add butter and melt over medium-high heat.

7. 7

   Add flour and cook and stir for 1 minute.

8. 8

   Gradually whisk in the chicken stock and bring to a boil. Add salt and pepper and simmer for 2 minutes.

9. 9

   Whisk in the pickle juice, chopped pickles and butter. Serve gravy with pork chops.