Pork chops have always been a food I’ve struggled with preparing. They always come out too dry, not-quite-done, or too bland. I’m always willing to try a new recipe that promises a fantastic taste and a juicy pork chop 🙂 I found this recipe through Lacie Lee; she found it from Mama’s Southern Cooking.com. (Which, by the way, will be a source of future recipes!)
4 to 6 thick cut pork chops, 3/4 to 1 inch thick (rinsed and patted dry with a paper towel), you can use either bone-in or boneless
2/3 cup of flour
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika
2 large sweet onions, sliced
1 or 2 (14 1/2-ounce) can beef broth
1/2 cup of shortening or vegetable oil
I used boneless pork chops because they were what we happened to have (thank you, Winn-Dixie). I dropped the chops in the flour mixture and made sure they had a good coating; then, I placed them all in the pan together until they were a lovely golden-brown color.
I followed the rest of the recipe exactly, and then strained the gravy before serving over the pork chops and mashed potatoes.
Even though I’d botched up one of the steps, it still came out as one of the best pork recipes I’ve ever made.
Presentation: 4/5 (My fault…)
Ease of preparation: 4/5
Ease of cleanup: 3/5 (Again, my fault with all that flour in the gravy)
Availability of ingredients: 5/5