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Originally Posted by saucon17
DTS,
I'll try this recipe real soon. Today is opening day of Buck season
here in Pennsylvania (It's seems to be national holiday in this state), I didn't go hunting this year, but a couple of mybuddies tagged a buck. They usually give me a couple of roast, steaks, jerky, and pepperoni after there processed. Hope it's as good as the recipe sounds.
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Saucon,
I hope you like it.
Here's one from the "Soul Food Cookbook". besides pork, it works with venison chops too.
Kenya's Smothered Pork Chops & Gravy
Ingredients:
1 package of pork chops
1/2 onion (chopped)
seasoned salt
pepper
2 cups flour
2 cups vegetable oil
Instructions:
Lightly salt and pepper chops and set aside.
Place flour in large bowl and lightly salt and pepper.
Coat the chops with the seasoned flour and set aside.
In large skillet or frying pan, heat vegetable oil, until it sizzles when pinch of flour is added (about 5 or so minutes).
Add enough pork chops to fill, but not over fill pan.
Fry until brown on one side.
Then, turn and repeat frying until brown on other side.
Remove pork chops and all but about 3 teaspoons of oil (try to keep in pieces of the crust from frying).
Add the chopped onions to the oil.
Add about 5 teaspoons of the seasoned flour to pan.
Over reduced heat, brown the flour in the left-over oil and crust.
Add about a cup of water. Bring to boil.
Then, put fried chops back into pan with browned flour and water mixture, reduce and simmer for about 20 to 25 minutes, turning chops occasionally.
Let stand 10 minutes and serve.