![]() ![]() Remove oil from skillet leavingġ/4 cup oil with the pork chop residue, add 1/2 cup all purpose flour and Temperature between 175 to 200 degrees F. Loosely tent with aluminum foil or place in oven on a warming tray with Pork chops are done, remove from hot oil and place on a bakers rack and Not overcook, otherwise pork chops will be dry and tough. Add pork chops to hot oil and fry until goldenīrown on each side which will take around 3 to 4 minutes per side. Multi-laminated Townecraft 13 inch diameter Your choice on medium heat around 350 degrees F. Skillet of your choice with 1/4 inch deep peanut oil, Canola oil or oil of ![]() Pork chops and in the mean time, heat a large 13 inch cast iron skillet or Dip pork chop again into theĭredge (flour) dry mixture and coat evenly and shake off excess. (wet) mixture and allow excess to drip off. (flour) dry mixture first and shake off excess flour and dip into the drench Prepareĭrench (wet) mixture in a shallow flat pan. Prepare dredge (seasoned flour)ĭry mixture in a shallow flat pan. Pork chops and let sit at room temperature for about 30 minutes. Take a fork and punch about 4 or 5 holes in the pork chopsĪfter the rub and meat tenderizer. Recipe from Joyce Ann Porter with comments by Mickey Porter 03-04-99ĪLTERNATE DREDGE AND DRENCH RECIPE FOR A LITTLE MORE "KICK"ġ/2 teaspoon freshly ground black peppercornsĬoat pork chops with a liberal amount of Wild Bill's Meat Rub and Tenderizer. NOTE: This is a favorite of our son, William McKnight Porter, Jr. Serve pork chops and gravy with mash potatoes or rice. ![]() Minutes and add water as needed to get the gravy to the thickness desired. Cook until a dark brown colorĪnd add water and make a thick gravy. Plain flour to the oil to absorb most of it. Tablespoons of oil along with the drippings in the skillet and add enough ![]() Heat oil in a large skillet and fry pork chops (Tellicherry) 1/2 cup Canola oil or Extra ![]()
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