Friday, September 20, 2013

Southern Style Fried Pork Chops

Now for pork chops fried up the way Momma makes'em!

There are few foods on this earth that can surpass home-made pan fried pork chops and gravy over rice (taters if you’re from the North – I’ve been desensitized to taters in lieu of using rice thanks to my wife’s Louisiana roots!)  But they can’t just be any ole pork chop you find, they have to be wafer thin breakfast pork chops preferably bone-in.  They are simple to make especially once you have a little confidence in cooking them.  After a few tries, you’ll be a timeworn pro at it and astounding your friends and family.

Unfortunately I didn’t pay attention to Mom growing up and it took me years to realize that my Mother-in-law wasn’t performing a miracle every time she fried pork chops and made gravy from the oil and drippings.  Even though it seemed complicated, the process really is easy.

To make the best chops ever though, you need a large cast iron skillet.  The even heat produced by cast iron will make it one of your best kitchen friends.  I love cast iron and quite frankly have several sizes and shapes – but that’s a discussion for another time. 

Now for frying up those chops.

7 - 8 pork chops (thin breakfast bone-in chops)
3/4 Cup All Purpose Flour
1 TBLS Tony Chachere's Creole Seasoning
1 tsp Black Pepper, ground
1/2 Cup Vegetable Oil
2 TBLS Butter
Salt and Pepper to taste

Combine flour, Tony's Seasoning and Black Pepper - mix well.  To spice up the pork chops and gravy add a second tablespoon of Tony's Creole Seasoning.

Rinse the pork chops.  Salt and pepper each side of the pork chops.  Dredge each side of the chops in the flour mixture.  Actually it's easier to S&P one side of the chops, place them on the flour, flip them, S&P the other side - then shake off the excess flour.

Place them on a clean plate.  Heat oil and butter together over medium plus heat (between medium and medium high ... if that makes any sense to you!).  Once the oil is heated I dredge each chop on both sides one more time before placing in the oil to fry.

Cook 3 or 4 chops at a time depending on their size for 2 – 3 minutes on the first side before flipping and cooking for an additional 2 minutes on the next side.  The pork chops should be a golden brown on each side but don’t worry, if they get a little dark they’ll still be scrumptious.

Remove (allow them to drain a little) to a clean plate and finish the remainder of the pork chops.

The process is quick and easy.  I put rice on to cook prior to starting along with any veggies I want to serve with the meal.  By the time you’re done with the pork chops, dinner is almost ready.  

The next step is to make some mouthwatering Southern style gravy!

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