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Grandma Shirley's Blackened Pork Chops Recipe

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This recipe for Grandma Shirley's Blackened Pork Chops, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Ehrlich
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  


8 Breakfast Pork Chops

1 c. milk

2 c. flour

1 c. vegetable oil/shortening

Salt & Pepper to taste

Directions:
Directions:
This recipe works best in a well seasoned cast-iron skillet, but will do fine in a regular non-stick pan.

In skillet, melt shortening or warm oil on med/low heat until it sizzles when you touch it with the edge of a chop. Dunk each chop individually in the milk, then lightly flour and add to skillet when it's warm enough. The KEY to this recipe is to cook the chops on a lower heat for a longer period of time, do not try to cook them too fast. Once you've added all of the chops to the skillet, salt and pepper them to your taste, and let them cook until dark brown, almost black on both sides. It helps to cover the skillet with a large lid or cookie sheet, and let them sizzle away for a while.

Remove from skillet and let them rest on a paper towel for a bit to let the oil drain off. Serve with garden peas and Grandma's Mac n' Cheese..mmm mmm.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 mins
Personal Notes:
Personal Notes:
Cook slowly on med/low for best results. Chops will look burnt but don't taste that way.

 

 

 

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