Grandmas Pan Fried Pork Chops Food

GRANNY'S BUTTERMILK FRIED PORK CHOPS

Steps:

• Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
• Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
• In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
• Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
• Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
• When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
• Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
• Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

GRANDMA'S PAN-FRIED PORK CHOPS

Steps:

• Season both sides of each pork chop generously with salt and pepper. Rub soy sauce over each and dust cornstarch over them. Pour the 1/4 cup flour onto a plate and coat pork chops in flour. Set aside.
• Put about 1 Tbsp oil in a large skillet. Fry pork chops over high heat till crisp brown, about 3-4 minutes on each side. You may need to pan-fry them for longer if you have thicker pork chops. Place finished pork chops on a plate and dry off residual oil with a paper towel. Set aside.
• Use some of the leftover oil in the skillet to stir-fry the garlic cloves, spring onion, and sliced jalapeño pepper. Add 1 tsp sesame oil. Return pork chops to the pan and stir-fry all together for about 30 seconds. Let pork chops rest for 5 minutes.
• Plate and serve over rice.

GRANDMA HELENS CHICKEN FRIED PORK CHOPS

Steps:

• 1. Cut the extra fat around the edges of the chops so they do not curl up while cooking. Brush with mustard and dredge in flour. Heat a skillet up with some oil in it.
• 2. Fry the pork chops up until browned. I usually have to do this in batches. Putting them all back in the pan, now add the soup, pouring it over the top and adding 1/2 a can of water as well.
• 3. Simmer for about 45 minutes until tender, checking to see if it drys out and needs more water. If so, add a little bit at a time. It has a ready made gravy! Just make up some mashed potatoes to go with it-whoo-hoo!

GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP

Steps:

• In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
• Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
• Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
• Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
• Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

GRANDMA'S BAKED PORK CHOPS

Steps:

• Cut onions into chunks and boil for 10 minutes.
• salt and pepper chops and place in large baking dish.
• cover chops with onions.
• combine all other ingredients and mix thoroughly.
• pour mixture over chops and onions.
• bake at 375 degrees for an hour.

GRANDMA'S PORK CHOPS

Steps:

• 1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.
• 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
• 3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets - if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.