Difference between revisions of "Skillet-fried Pork Chops"
RealRecipes (talk | contribs) m (Text replace - "Category:Pork chop Recipes" to "Category:Meat Recipes Category:Pork Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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== Description == | == Description == | ||
Fried pork chops retain their tenderness and moisture when they aren't cooked to death. Cook ½-inch chops 5 minutes each side; ¾-inch chops only 8 minutes; 1-inch chops 10 minutes a side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes. | Fried pork chops retain their tenderness and moisture when they aren't cooked to death. Cook ½-inch chops 5 minutes each side; ¾-inch chops only 8 minutes; 1-inch chops 10 minutes a side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
* Source: The Fannie Farmer Cookbook by Marion Cunningham | * Source: The Fannie Farmer Cookbook by Marion Cunningham | ||
* Typed by: Susan <alexanderjamesmom@gmail.com> | * Typed by: Susan <alexanderjamesmom@gmail.com> | ||
| Line 14: | Line 14: | ||
* ½ cup [[apple cider]] or [[chicken broth]] | * ½ cup [[apple cider]] or [[chicken broth]] | ||
| − | == | + | == Procedures == |
# Lightly dust the pork chops with flour, shaking off the excess. | # Lightly dust the pork chops with flour, shaking off the excess. | ||
# Sprinkle with salt and pepper. | # Sprinkle with salt and pepper. | ||
| Line 22: | Line 22: | ||
# Splash in the apple cider or broth, cook down 1 minute, and spoon over the chops. | # Splash in the apple cider or broth, cook down 1 minute, and spoon over the chops. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | [[Category:Broth | + | |
| + | [[Category:Broth Recipes]] | ||
[[Category:Cider Recipes]] | [[Category:Cider Recipes]] | ||
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
Latest revision as of 10:43, 15 July 2012
Description
Fried pork chops retain their tenderness and moisture when they aren't cooked to death. Cook ½-inch chops 5 minutes each side; ¾-inch chops only 8 minutes; 1-inch chops 10 minutes a side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes. From "Catsrecipes Y-Group"[1]
- Source: The Fannie Farmer Cookbook by Marion Cunningham
- Typed by: Susan <alexanderjamesmom@gmail.com>
- Serves 6
Ingredients
- 6 pork chops, cut ½ to ¾ inch thick
- 2 tbsp flour
- salt
- freshly ground pepper
- 3 tbsp shortening
- ½ cup apple cider or chicken broth
Procedures
- Lightly dust the pork chops with flour, shaking off the excess.
- Sprinkle with salt and pepper.
- Heat the shortening in the skillet and brown the chops over medium heat for 10 – 12 minutes, as directed above.
- Remove to a warm platter.
- Pour off all but 2 tbsp of fat.
- Splash in the apple cider or broth, cook down 1 minute, and spoon over the chops.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
