Southern Fried Pork Chops
This recipe will serve 4 people
Ingredients
8 1/2 inch Pork Chops with or without
the bone (I prefer without)
2-3 Eggs
Splash of Milk or Cream
1 Cup of Flour
Garlic Powder
Salt
Pepper
Mixed Green Herbs
Bacon Grease or Vegetable Oil
Method
1. Beat 2 or 3 eggs and a splash
of milk or cream in a bowl big enough to dip the chops in.
2. Place 1 cup of flour in a large Baggy (Sandwich
Bag) and season to taste with garlic powder, salt, pepper and a good
sized pinch of mixed green herbs, and mix together well by sealing
the baggy full of air and shaking vigorously.
3. One at a time, dip the chops in the egg batter
and immediately dump into the baggy of flour mixture, then seal full
of air and shake until the chops are thoroughly coated. then set aside
while you do the rest.
4. Next, quickly dip the coated chops in the
egg again, and then in the flour bag to double coat them.
5. Now you need to fry them in hot grease until
golden brown, adding more seasoning as needed to taste.
(I fry mine at medium high heat to brown the
chops without drying them out but you need to experiment and decide
for yourself how well done you like your pork.)
(I also ALWAYS fry mine in bacon grease as it
gives them a MUCH better taste, but vegetable oil will do if you do
not save your bacon grease as my Nanny taught me to always do! you
can pour it into a sealable jar or plastic container after it has
cooled off enough not to melt it, and keep it in the fridge. It will
keep a long time and your family will love you for saving it and cooking
with it!)
After the chops are done, pour about 1/4 cup
of the left over flour mixture into the grease and quickly mix it
into the grease with all the drippings and "crunchies" from
the chops left in, and quickly (before the flour burns) pour a generous
amount of milk into the grease/flour mix and stir continuously over
medium heat until it starts to thicken.
Add more milk and continue to stir as it thickens
again. Continue this procedure until it is the consistency you like
your gravy to be.
HINT: It will continue to thicken a bit even
after you remove it and put it in the serving bowl, so take that into
consideration when deciding it is done.
This gravy is GREAT on the chops as well or on
mashed potatoes or rice as a side dish to the chops!
Note from Grandma
My husband wrote this recipe out for me and I
have left it in his own words. Now he doesn't measure his ingredients
- that's the way he was taught so you just need to play around with
the seasonings until they are right for you! Did I tell you what a
wonderful cook he is?
Me personally I don't like cream gravy so I choose
not to have it with my meal, again your own choice, my husband and
the kids absolutely love it!
This is the perfect meat dish in my opinion to
go with Okra
& Taters. But don't just take my word for it go into the kitchen
and start cooking.
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