Ingredients

How to make it

  • Directions:
  • Dredge chops with the flour, salt and pepper and coat evenly, then dip in the egg and water mixture, and then in the bread crumbs. Let dry on a rack for about 10 min. at room temperature. Panfry in heavy skillet brushed with oil. NOTE: use two skillets if needed to keep from overcrowding pan. Brown the chops 2-3 minutes on each side. Turn heat to low and cook chops uncovered 10-15 minutes, turning frequently until no trace of pink remains. Transfer to a hot platter and make gravy. GRAVY: Drain all but 2 TBS drippings
  • from skillet, blend in flour and brown lightly over moderately low heat. Add milk gradually and heat, stirring until thickened. Season to taste. Spoon gravy over chops. Makes 4 servings.
  • About 405 calories a serving.
  • Being from the South I would have to serve this with some fluffy white rice, blackeyed peas and some turnip greens, oh yes dont forget the cornbread!

Reviews & Comments 1

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    " It was excellent "
    JoeyJoan ate it and said...
    Very good, your recipe for the gravy exactly like grandma's and now mine. I normally double dredge in the flour so I decided to try the bread crumb method. My Grandma who liked to country fry everything would have approved.
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  • cuzpat 3 years ago
    Very nice sounding!
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    " It was excellent "
    FavoriteFixins ate it and said...
    Our recipes are so much alike!
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