You’ve heard of chicken-fried steak? Well, this is Buffalo chicken-fried steak, only made with pork.
I’d been knocking around the concept of Buffalo chicken-fried steak for some time. When I found myself standing between packages of some really thin pork chops and a rack of marked-down bottles of Frank’s Red Hot wing sauce (presumably Superbowl leftovers), I decided the time had come.
Unsure how hot it would come out, I made a blue cheese sauce to go with it. It turned out not strictly necessary – the marinade gave the pork some zing, but it was a far cry from dangerous.
If you can’t get those really thin pork chops, regular-sized ones pounded flat will do the job.
If you like the steak idea better, some top blade steaks (butterflied to remove the line of gristle and then pounded flat) will fit the bill.
This recipe is calibrated to serve three with appropriate side dishes, I opted for baked potatoes and snow peas. The excess sauce was fantastic on the potatoes.
Buffalo Chicken-Fried Pork Chops
- Six thin-sliced pork chops
- 1 egg, beaten
- Flour (enough to cover a paper plate)
- Bread crumbs (in similar quantities to the flour)
- Buffalo wing sauce
- Milk (half a cup, maybe)
- Half of one of those plastic containers of pre-crumbled blue cheese
- One large pat of butter
Marinate the pork in the Buffalo wing sauce for at least a couple hours.
Remove the pork from the marinade and pat dry with paper towels. Coat each chop first in the flour, shaking off any excess, then in egg, then in bread crumbs.
Before you go any further, make the sauce.
Heat the milk and butter over medium heat. When the milk nears a simmer, begin melting in the blue cheese, one handful at a time, whisking between handfuls. If it’s not thickening quite enough, whisk in a spoonful of flour.
When it looks about right, put it on very low heat, whisking occasionally.
Heat the oil in a pan over medium-high heat. Cook the chops, in batches, until brown on both sides. Serve with the sauce drizzled over them.