Monday, April 30, 2012

Breaded Anything Says Southern

Breaded Pork Chops (Memaw's)

4 pork chops
1/2 cup flour
Salt and pepper
1/2 cup shortening or oil

Salt and pepper chops and dredge in flour.
Heat shortening in large frying pan until medium hot. Place pork chops in hot fat. Fry on rach side until golden brown and meat is no longer pink. Remove chops from skillet and drain on paper towel. Pour excess shortening from skillet. Make a white gravy to serve with chops.

White Gravy:

3 tablespoons drippings from pan
3 tablespoons flour
Salt and pepper
1/2 cup milk
1 cup water

Brown flour in drippings in skillet. Salt and pepper to taste. Gradually add milk and water until desired consistency. Use more milk if necessary. Sprinkle with fresh ground pepper.

That was the last pork recipe in my cookbook from Memaw. I see chicken, dirty rice, and liver and onions left in the main dishes section.

If someone has a special request for a recipe that is not included in this cookbook, please let me know so that I can get it from Memaw.

Don't forget the family fish fry at MOUF's this Sunday. Still no challenges on the caramel icing cake? Maybe I will do something else. My Saturday may be too busy for messing with icing.

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