Season the pork chops on both sides with the seasoned salt and pepper and set aside.
For the dredge:
Place half of the flour in a shallow bowl.
Place the remaining flour, crushed saltine crackers, seasoned salt, garlic powder, onion powder, and black pepper into another shallow bowl.
In a third shallow bowl, whisk the eggs, milk, and hot sauce together until thoroughly combined.
Working with one pork chop at a time, dip it into the flour, then shake off the excess.
Dip it into the egg and let any excess drip off.
Finally, place it into the saltine mixture and press it in so the coating sticks.
Place the prepared pork chop on a sheet tray and repeat with the remaining pork.
In a large skillet, over medium heat, add the shortening, letting it melt. You want enough to go about ¼ inch up the side of the pan.
Once the oil has reached about 350°F, add the pork chops, not crowding the pan. You may need to cook in batches.
Cook for 4-5 minutes per side until golden brown. An internal temperature should reach 160°F.
Place the cooked pork chop onto a paper towel-lined plate to remove any excess grease. Repeat with the remaining pork chops.
For the gravy:
Reserve ¼ cup of the cooking oil, and wipe out any excess from the pan. Place the oil back into the pan over medium-low heat and add the flour, whisk it in until smooth, and cook for 1 minute.
Slowly stream in the milk while constantly whisking to avoid lumps. Season with salt and pepper and mix it in. Taste and adjust seasoning if necessary.
Leave a Reply