Good morning everyone! I hope this day finds you staying on the calm side of your emotions, as they could be swinging wildly, like a ship on the ocean. Please try to find that little calming place within yourself and hang on to it. I am praying for you all, in this trying, world that we are all, part of.
I thought that I would put this pork-chop recipe up for my post, today. As I have not cooked pork chops in about 5 years, I was not too sure how they would turn out. But as you can see, they turned out,even the bone.
I could imagine that about most everyone on here, knows how to cook pork chops, but this is for the ones, that just might need this recipe. And I do use lard in my cast iron frying pan, so no lard haters, please. On to the recipe now.
Ingredients needed are—2 inches of lard in a cast iron frying pan or any frying pan.
A deeper bowl with 1 1/2 c. self-rising flour in it, also add in 1/2 tsp accent and 1/2 tsp CAVENDEK’S greek seasoning (Save A lot) Grocery Store. This has the pepper already in it along with other nice seasonings.
Pork-chops rinsed off and sprinkled with accent and greek seasoning also.
A splatter screen ( A northerner) taught me this one! And I love, not getting burned with the grease. ( Dollar Tree has them).
Heat up the lard or whatever, your choice of grease is. I only cook these on #5 on my stove dial and lower it to #4, when I first put in the second batch of chops, to let cool a little, then I raise the temp. back to #5 to finish cooking. There is nothing worse than burned grease tasting meat!
I also like to cook entirely the first side before I turn the chop over to cook the second side entirely, without turning it. So I keep my lard on a medium-hot to accomplish this, by frying for about 5 minutes on each side. Peek at your chop for around 4 minutes until you see how your stove does for you. These are the medium-thick pork-chops, not the paper-thin ones. For those that need this recipe, I hope that you try this one! This is how I do it!
I forgot to tell you, that that jar in the photo, is my lemon drop jelly, that went on one of those hot biscuits. It is so sweet but then so sour too! I think it is my favorite. You can find the recipe in my monthly archives if you wish to make some for yourself. Try October archives on my blog, which you can also get to from Google. I hope that you will share my little blog and I do hope that you like some of my recipes. Just save it to your favorites and you won,t have to write it down or print it out if you do.
Well it’s time to stop for today, so I will post again on Saturda-Tue and Thursdays. Wishing you well. Connie B.
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