My recipe is pretty much like yours... I dip the chops in an beaten egg and water batter first then in the flour... and as for seasonings... same as yours but also Lawrys Seasoned salt & large grind pepper mix and also a pinch of poultry seasoning and a "dab" of sugar...makes them sinful.
But the real sin...tis in the milk gravy.
Dang boyeeee...now ya got me hungry. lol
Jeffrey, the heavy skillet is of the iron variety. Right?
Oh, I don't measure the flour....I just put the amount I think I need for the chops I have in a ziploc bag. I zip it up and shake the bag to get the pork chops well coated. And? Before I put them in there to coat, I put garlic salt on them and pepper. Ummmm gooddddd!!
(Ron, that sounds like a good recipe, when you're in a hurry.......if you live near Atlanta LOL)
Pretty standard as the above, but I tend to add orange zest and lemon pepper to a twice-dipped batter.
(I have to work to keep this figure)
Add a white gravy and buttermilk biscuits and step on the scale backwards.
WARNING: Side effects are drowsiness, bloating, hypertension with increased possibility of stroke or heart attack. It's also suggested that one should brush and floss immediately after ingesting to prevent the possibility of attacks by wolves or bears.
British Columbia, Canada
shot of jack daniels bout a cup of white vinegar lots of cayenne some mesquite seasoning a dab of hickory bbq sauce another shot of jack daniels (then put some in the sauce) another dab of hicory bbq sauce til it turns dark red but not thick salt egg if you want adolphs meat tenderizer
put the chops in above sauce and let them rot in the fridge for about 3 days
fry em, grill em, or nuke em...
serve with... oh heck -- just fill up yer plate with pig
you can also use this recipe for ribs -- but wrap em up in aluminum foil and let them cook reaaaaaal slow -- like overnight.
Karilea, you've got that right....finger-licking good, if they're cooked in the iron skillet with bacon grease. And, collard greens and cornbread, which is cooked in an iron skillet, are delicious with them.
Reb, that's how I cook baked porkchops sometimes....but I haven't tried the Jack Daniels with them yet.
lemon pepper (not too much if you dont' like a strong lemon flavor)
Emerils Southwest Seasoning (I'm addicted and I put it on everything now)
Lawry's Seasoning Salt
Jack Daniels Mesquite BBQ seasoning
I don't measure, and I put a good bit of everything in there. Easy on the salty flavored seasonings and the salt so they aren't too salty to eat (never thought the words "too salty" would ever come from me). Bread them in the flour/seasoning mixture and cook them in canola oil.
That goes with a wonderful side of creamed smashed potatoes with brown gravy and homegrown tomatoes sliced very thick with salt and pepper.
All of my impurities are right here on my sleeve. This is Me"---Faith Hill