Stephensporkchopdinnerinapan Recipes

Steps:

• In a large resealable plastic bag, place 1/4 cup flour, salt and pepper; add pork chops. Seal bag; toss to coat. In a Dutch oven over medium-high heat, brown chops in butter on both sides. Remove pork chops; set aside and keep warm., Stir remaining flour into pan drippings until blended. Gradually whisk in apple juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Return chops to pan; add the potatoes, onions and carrots. Cover and bake at 350° for 30 minutes., Top with cabbage; cover and bake for 50-60 minutes longer or until a thermometer reads 160° and vegetables are tender, basting occasionally with juices.

Steps:

• Preheat oil in heavy skillet over medium-high heat.
• Mix the flour and spices together for a dredge and place in a pie pan or similar flat vessel. I like mine spicy, so feel free to adjust the spices to fit your tastes.
• Place beaten eggs in second pie pan.
• Place breadcrumbs in third pie pan.
• Place chops between two sheets of plastic wrap and pound until they are roughly 1/2" thick. I actually use my 48 needle meat tenderizer and dredge the chops in the flour/spice mixture prior to tenderizing to force some of the spices into the meat.
• Dredge chop in flour/spice mixture.
• Dip into beaten eggs, making sure both sides are well coated.
• Dredge in the breadcrumbs, thoroughly coating both sides.
• Place chop in pan, frying 3-4 minutes per side, until GBAD (golden brown and delicious).
• Drain briefly on paper towels or cake rack in a coookie sheet.
• Place on bun with condiments and garnishes of your choice. Traditional is yellow mustard, onion slice, tomato slice and lettuce. My brother likes applesauce, but then, he puts catsup on tacos, so what does he know? ;).

Steps:

• Peel potatoes and julienne them i.e. cut into slices about 1/8 - 1/4" wide (I use an old Vegamatic slicer that has a julienne setting on it. It makes the whole job faster and easier.
• I usually cut the baker in half before putting through the Vegamatic.) Trim any fat from the chops and fry the fat pieces in an electric skillet while it's preheating to 360 degrees(This greases the bottom of the pan and makes chitlin's - there is less fat on chops nowdays than in my Dad's day, who designed this dish.
• He used to serve them as appetizers to whomever was watching his kitchen wizardry.
• Now there's just enough to grease the pan). Brown the chops quickly on both sides.
• Sprinkle liberally with Worcestershire sauce while doing this.
• Turn heat down to 300°F.
• Add enough hot water to cover the chops about 1/4 of the way up.
• Now layer the julienned potatoes over the top of the chops.
• Then add enough more hot water mixed with (oh, say a tablespoon) Worcestershire sauce to cover the chops about 1/2 way up.
• Pour directly over the potatoes so they look a little brown from the water/Worcestershire mix.
• Cover and leave for about 25-30 minutes.
• When you return, flip the chops on top of the potatoes.
• The water should be gone or almost, so you need to add another 1/4-1/2 cup of hot water - enough to cover the bottom of the electric skillet to keep the potatoes from burning.
• Cover again and lower heat to 250-275°F.
• Leave another 20 minutes.
• Now switch the chops to the bottom of the pan with potatoes layered above. The potatoes may be quite brown by this time and the chops should be getting softer and ready to cut with a fork.
• Add a little more water if needed.
• If the potatoes and chops still aren't done enough, just turn up the heat and cook a little more. Drain all the juice from the can of sauerkraut and spread over the potatoes.
• Sprinkle liberally with brown sugar.
• Check often during the next 15 minutes to see when the brown sugar melts.
• Mix it around into the kraut and potatoes and flip the chops around to get some too.
• The dish is done when the chops tear apart to a fork and potatoes are soft. I like the chops falling apart and I have all the water cooked off.
• This dish serves two or more depending on appetites.
• Serve with the kraut and potatoes mixed up together and add cold applesauce as a side. Good summer dish because the electric skillet keeps the temperature down in the kitchen.