My husband and I like turkey when it is cooked in something but we aren't big fans of plain roasted turkey. Since our nearest family is eight hours away Thanksgiving is usually just the three of us so we don't really have a reason to stick with the traditional turkey. The first few years we made ham but the last couple of years we went with chicken fried pork chops and they perfectly compliment the other traditional Thanksgiving sides!
Chicken Fried Pork Chops
2lb Thinly Sliced Pork Chops
1 cup Flour
1 Tablespoon Country Bob's Seasoning Salt
1/2 tsp Smoked Paprika (optional)
Beat eggs in a bowl. In a rimmed dish (I usually use a pie plate); combine flour, seasoning salt, and smoked paprika. Blot excess moisture off of pork chops with a paper towel. Set all of these aside. In a large skillet, heat enough vegetable oil to cover the bottom of the skillet over medium-high heat.
One at a time, coat the pork chop in egg and then the flour mixture. Place in the skillet. Continue until your skillet is full (usually about 3-4 chops at a time). Cook on one side for about 7-8 minutes or until browned then flip and brown other side for another 7-8 minutes or until no longer pink inside. You might need to flip more often to prevent them from burning. You don't want to flip too soon or too often though or you will peel the coating off. Continue this process until all of your pork chops are cooked.
Makes about 10 Pork Chops. Serve with my husband's Whipped Potatoes and your choice of veggie.
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