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Category: Meats
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from my Great Aunt Bobbye Greene Kreger
T-Bone cut pork chops – 1 per person
Flour for dredging
Salt & Pepper
Crisco for frying
Fill a pie plate half-way with flour. Season it lightly with salt & pepper, then stir with a fork to blend. Heat Crisco in a skillet over medium-high heat. Use two skillets if you’re cooking for more than 4.
When the grease is hot, dredge the pork chops in the flour, pressing lightly to coat. Shake any excess off before placing in the hot grease. Fry until golden brown on the outside and the meat is no longer pink inside (test a thick one).
Keep warm in a 200 degree oven until serving.
You know, I can’t recall what else she served with them, but there was always mashed potatoes and homemade gravy if there were pork chops.
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Aunt Bobbye’s Fried Pork Chops
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Category: Meats
Prep Time: Cook Time: Total Time:
from my Great Aunt Bobbye Greene Kreger
T-Bone cut pork chops – 1 per person
Flour for dredging
Salt & Pepper
Crisco for frying
Fill a pie plate half-way with flour. Season it lightly with salt & pepper, then stir with a fork to blend. Heat Crisco in a skillet over medium-high heat. Use two skillets if you’re cooking for more than 4.
When the grease is hot, dredge the pork chops in the flour, pressing lightly to coat. Shake any excess off before placing in the hot grease. Fry until golden brown on the outside and the meat is no longer pink inside (test a thick one).
Keep warm in a 200 degree oven until serving.
You know, I can’t recall what else she served with them, but there was always mashed potatoes and homemade gravy if there were pork chops.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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