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Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Fried Pork Chops
porkchopplate_copy.jpg
Ingredients:
Four to six pork chops
1/2 cup flour
11/2 cup shortening or cooking oil
(I prefer Crisco shortening)
Salt
Black pepper
Zip lock paper bag

Chose fresh pork chops and wipe the excess both sides with a damp cloth. Lay them flat on a counter or cutting board and sprinkle salt and pepper on both sides and refrigerate for about two hour if time permits. In an eight inch skillet preheat the oil until it’s about to smoke, do not burn the shorting. Pour the flour in the paper bag and add the pork chops and shake well. Remove the pork chops from the paper bag being careful not to rub the flour from the surface of the pork chops but shake the excess before placing in the skillet. After all the pork chops are in the skillet reduce the heat to medium and cover. The pork chops will brown along the edges, use tongs to turn the pork chops and leave uncovered until the turn brown. Remove from heat and drain, you can also use a brown paper bag to drain by cutting a bag into one sheet and place it on a plate or pan. The paper will absorb most of the excess oil and you are left with beautiful brown pork chops. If you want gravy with this meal you can drain the oil from the skillet leaving the pork chop residue in the skillet. Return to the burner on low mmedium and add one table spoon of flour to the skillet and mix it well with a fork  if you want onions you may dice them and add them at this time]. Allow the flour to brown a little, not dark brown because the gravy will darken as it cooks, add 1/4 cup of water and cover. Let the gravy cook until it thicken. If the onions and some lumps bother you, you can strain the gravy into a bowl and serve. An addition to this recipe is smothered pork chops. This can be accomplished by adding the pork chops to the skillet when you add the water, just add an additional 1/4 cup of water and turn the pork chops at least once during this process

Side dishes

Mashed potatoes
Green beans
Buttered dinner rolls
Rice.
Green salad.
Several good pasta receipts, fettuccine, noodle, macaroni and cheese, etc.




 
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