![]() ![]() How disgusting, bacon grease: Said no one ever. Then, instead of oil, I use bacon drippin’s. The only difference is that I dredge them first in seasoned flour: And sometimes a little ‘Slap Ya’ Mama, (Mary at Deep South Dish got me hooked on that stuff). If I want a ‘chem-coction’ I’ll go to the ‘Fallen Arches’ or the ‘Bugger King.’ This is the way my grandmother taught me how to make them, way back in the 50’s. I’m with you on the gravy au natural: No Cream of Sodium soup. I got some nice pork chops, sausage and of course, their country ham best on the planet. I’ve just come back from a raid on one of my favorite places, Four Oaks Farms in Lexington, SC. To finish on the stove instead of the oven, cover then cook on LOW for 35-45 minutes.įunny, I’m going to make these tonight.We typically serve white rice with this but the gravy is glorious over mashed potatoes or egg noodles too.If you’d like to add onions, sauté them in the oil after the chops have been browned, before you add the flour.When browning the pork chops, I make sure one side is gloriously light golden brown then don’t worry too much about the other – I just give it a quick sear (then when I arrange the chops, I make sure the pretty side is facing up).Your gravy will taste like the pan drippings so you don’t want to scorch the oil or have excess flour falling off the chops to burn in the oil. ![]() Monitor the heat when you’re browning the chops. If you are using thinner chops, you will likely need about 8 pork chops.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |