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Wednesday, February 22, 2012

Country Fried Pork Chops and Gravy

Country Fried Pork Chops and Gravy

Phillip and I got up at 5:00 a.m. this past Sunday morning to prepare Country Fried Pork Chops and Gravy.  We wanted the pork chops to cook in the crock pot for at least six hours on high to tenderize the pork chops.  Brent and his family were coming for lunch and we knew the pork chops would be their best if they cooked until our 1:00 lunch.  As you can see in the picture, the pork chop is so tender that it pulls apart with a fork.  This recipe can be added to your Southern Comfort section of your recipe collection.  It's Phillip's creation and I get out of his way when he's preparing it for us.  He also prepared the rice but I did prepare the fried okra, white peas, yeast rolls, and Chocolate Pie.  His Mom always did say that we are a good team and I agree with her.

Country Fried Pork Chops and Gravy

8 boneless, thick cut pork chops
1 large onion, chopped
1/2 cup of Crisco Oil
2 tsp. salt
2 tsp. pepper
2 cups Martha White self-rising flour

Trim pork chops of any fat, if desired.  Rinse pork chops.  Combine flour, salt, and pepper.  Dredge pork chops in flour.  Cover completely with flour.  Heat oil in iron skillet to medium.  Place 4 pork chops in skillet.  Brown on each side and then place on platter lined with a paper towel for drainage.  Repeat process with next 4 pork chops.  Reduce heat to medium low, add chopped onions; stir and cook onions until clear.  Add the rest of the flour mixture that you used for the pork chops to the skillet.  You want this mixture of flour, oil, and onions to be thick.  If not thick enough, add additional flour.  You will need a large amount of gravy to cover and cook the pork chops in.  Move this thick mixture out of the skillet into a large pot such as a dutch oven.  Begin adding warm water, stirring quickly with a whisk, over medium heat.  The gravy will thicken quickly and you will need additional water.  Stir often with a whisk.  You will add water until you get the gravy to a creamy consistency.  Reduce heat to medium low and continue to cook for at least 10 to 15 minutes to be certain you do not need additional water to keep the creamy consistency.  Pour half of the gravy into the crock pot.  Add pork chops.  Pour the rest of the gravy over the pork chops.  This keeps the pork chops from sticking to the sides and bottom of the crock pot.  Do not stir and do not remove the lid of the crock pot during the cooking time.  Cook on high setting for 6 hours.  Serve with steamed rice.

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