Grannyislickingherchops Recipes

Steps:

• Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
• Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
• In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
• Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
• Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
• When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
• Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
• Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

Steps:

• Pre-heat the broiler to high.
• Broil the chops for 4 minutes on both sides.
• Spread one side of the chop with chutney, top with sliced apple and broil for a further 2 minutes.
• Sprinkle with cheese and return to the broiler for a further 4-5 minutes or until the cheese has melted and is golden brown and bubbly.
• Serve with salad and new potatoes.

Steps:

• Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.
• Brown in oil in a large skillet.
• Place browned pork chops in a crock pot.
• Add the can of soup, undiluted.
• Cover and cook on low for 6-8 hours (or high for 3 1/2 hours).

Steps:

• Season the 8 pork chops with the seasoned salt and ground pepper; flour the pork chops on both sides.
• In large iron skillet, heat up shorting until very hot. Reduce heat to medium. Place prepared pork chops into skillet and fry until a dark golden brown on both sides.
• Drain all grease from skillet except one tablespoon. Add 4 cups of warm water; cover with lid and simmer until a thick gravy forms. Let it sit for 10 minutes.

Steps:

• Trim any excess fat.
• Brown pork chops in frypan with oil.
• When browned but not thoroughly cooked spread mustard over both sides of chops.
• Pour the cans of soup over the pork chops and let simmer for about 45 minutes.
• Keep an eye on it so it doesn't get dry.
• If the chops are thick like Costco chops you may want to add a little more water and cook a little longer.
• When meat is tender take the chops out of the pan and add some milk and stir to make a gravy.
• Bring to boil and add cornstarch and water mixture.
• Add more milk if it gets to thick.
• Add salt if needed.
• Bring to boil and put chops into the gravy.
• Serve over mashed potatoes or white rice.