Pork Chops Smothered in Gravy Recipe
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Category: |
Category: |
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Fried Pork Chops |
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Ingredients: |
Ingredients: 4 pork chops ,washed
dash salt
dash black pepper
1 T Cajun seasoning
1 c. flour
¾ c. vegetable oil
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Directions: |
Directions:Mix flour and seasoning in a large bag. Heat oil in a large skillet, over high heat until very hot and rippling but not smoking. Place chops in the bag with seasoned flour, shake well to coat. With tongs, carefully add chops to hot oil. Reduce heat to medium low and cover. Cook turning occasionally until chops are golden brown on both sides, and cooked all the way through, approximately 30 minutes. As pieces are thoroughly cooked, remove each chop from skillet and place on paper towel to drain. Pour off oil and reserve approximately ¼ cup to be used for gravy. |
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Brown Gravy |
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Ingredients: |
Ingredients: ¼ c. oil reserved from fried pork chops
2 T. seasoned flour
1 pkg. onion soup mix
dash soy sauce
2 c. water
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Directions: |
Directions:Add seasoned flour to oil reserved from frying pork chops. Brown over medium low heat while stirring. Add water, soy sauce and onion soup mix, while stirring. Place pork chops into gravy and simmer until tender, approximately 30 minutes. |
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Personal
Notes: |
Personal
Notes: On hog killing day, the pork loins were cut into chops or roasts. Some of the chops were cured but most were shared, cooked and eaten fresh, within days of slaughtering the hogs. Smothered pork chops were always a Sunday morning favorite following hog killing on the farm. During that time, sauteed, chopped onions were used instead of the onion soup mix. The aroma of the pork chops and onions simmering in gravy, along with coffee perking on the stove permeated the house. By the time everyone got to the table, listened to a long Sunday morning prayer over the food, they were starving and anxious to get a little sliver of pork chop and lots of gravy served over rice and hot buttered biscuits. The adults ate most of the meat.
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