These chops are similar to my deep fried version, with a slightly more seasoned dredge and instead of being submerged for deep frying, they are pan fried in a lesser amount of oil. He will gnaw every slap inch of that chop into submission! Don't you just love when somebody chows down on your food like that? A home cooked meal is an expression of love from the person who prepared it for you, and the best compliment is when somebody expresses how much they are enjoying that meal. I have mentioned before how much I enjoy watching my husband eat a pork chop. Pictured here with succotash and fresh sliced Creole tomatoes. The pork chops just get more tender the longer they cook.Thin cut pork chops, dredged in a well seasoned blend of onion enhanced flour and cornmeal and pan fried in a cast iron skillet. Cover the skillet and simmer on low heat for 1 to 1 1/2 hour. Add the pork chops back to the skillet and "smother" in the onion gravy.Whisk in chicken broth and simmer until it thickens.Add a dash of salt and pepper to the gravy mixture and allow the flour and pan drippings to cook for 3-4 minutes. Add 4-5 tablespoons of the seasoned flour mixture and combine with pan drippings. Add the sliced onions to the skillet and saute 3-4 minutes, loosen any yummy bits stuck to the pan during the browning of the pork.Remove the browned chops from the skillet and set aside on a paper towel lined plate.You don't have to cook all the way through at this point, just brown on each side. Add each piece to the skillet and brown on each side. Don't discard the seasoned flour mixture, you'll use it later for the gravy. First dredge each pork chop in the seasoned flour mixture, then in the wet mixture, then again in the seasoned flour mixture.Slice an onion, cut in half and slice each half, and reserve.Use a skillet that you have a lid for or one that you can cover. Add oil to a large skillet and heat over medium heat.Measure out three cups of chicken broth and set aside.In another bowl, beat one egg together with a quarter cup of buttermilk and two teaspoons of water.Use the tines of a fork to press out any lumps in the flour and mix everything together. In a bowl or pie pan, combine flour and seasonings together. Bring your pork chops to room temperature.Oil for frying, about 1/8″ coating bottom of a large skillet.4 – 6 pcs Bone In Pork Chops, you can use boneless too.Best served over rice or mashed potatoes. The meat is so tender when it’s done that it practically melts in your mouth. It’s breaded and fried, a gravy made, and it cooks low and slow for a while. Smothered pork chops are kind of like the pork stove top version of country style steak. I decided I would use the pork chops for dinner Saturday night, but how to prepare them? I love pork chops a variety of ways. Nice folks too! Their motto is “If it is naturally grown, it will be naturally good!” and I love that! I first fell in love with their fresh breakfast sausage, went back for more and picked up a few more items. They sell their products at the Charlotte Farmer’s Market on the weekend. I picked up a package of beautiful bone in pork chops from Lost Branch Farms, located in North Carolina. In this post I’ll be sharing a classic Smothered Pork Chops Recipe.Įarly Saturday morning is farmer’s market day, or farm visit day, to buy local natural raised meats.
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