How to Pan Fry Amazing Pork Chops

By Jeffery W.

Some experts say that use bone in and not boneless chops.

Because they  are better than boneless chops because the bone-in make the meat more moist by holding in more moisture. The same experts also. say to use thicker pork chops  (about 1/2 to one inch thick.) because pork is usually cooked longer and won’t dry out like a thin piece of meat. This is how my grandma who was a native of Kentucky prepared them. She would add pepper to the flour or corn meal. then she would add either one to the meat and then she would fry the chops in bacon grease.

The first thing she would do before putting  the  chops into the pan was to shake off any of your excess flour because it will fall off and burn very quickly which could  give the chops a bad taste.

Do not cook your meat too low or too high.

If too low the meat will absorb the fat and become soggy. If it is too hot the outside of the chops  will burn while the inside will be undone. Now if you see smoke then it is likely that the meat is  too hot so lower the temperature and lift the pan off of the stove for about a minuet. Then  test it by  putting a pinch of flour or corn meal inside your pan . If the meat  sizzles  is just right.

Now  when frying your  chops you will be able to see the brown coming up the sides. Then it is time to flip your meat over.

This is how to make delicious Apple Sauce

This is how my mom prepared apple sauce when she made pork chops. First, she would peal an apple, cut the cord out. So, Now, this is how  my mom would prevent the apple from burning. First she would add some water , then she would add  sugar to taste. Also, my mother would add just  a touch of cinnamon.

This pork chop  and many more meat recipes have been past down for over four generations of hillbilly cooks with many more to come.

Also, green beans and salt pork is an amazing addition to any  hillbilly cooked meal

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