I stepped back to my childhood with this recipe. This is my Mom's way of fixing pork chops to a "T". After seasoning, I fried boneless pork chops in a cast iron skillet; let simmer in the gravy for about 25 minutes, after browning. Didn't have to use the Kitchen Bouquet, nice golden brown and deliciously tender. Thanks, Lazyme, for a wonderful dinner. Made for Andi's Farmhouse Cooking event in Cooking Photos.
Loved this! The only thing I did different is that I used some Lawreys Seasoning salt and I didn't have Kitchen bouquet. Gravy turned out too! I usually don't have very good luck making gravy.
Made this for CQ 2014 and I'm glad I did! Nice crust, moist chops & I added some roasted garlic to the gravy!
A keeper for sure! The pork chops were moist and tender. The flour was a gluten free blend. I did not have the Kitchen Bouquet so my gravy is a lighter cream gravy. Made for U.S. Southern in Culinary Quest 2014.
This is how my mom makes chicken and pork chops. It turned out very good for me. We loved it.
This was terrific and easy. Thanks for posting
This was ok but didn't know what to do with the Kitchen Bouquet. Learning the ropes so maybe it's obvious to everyone else.
I enjoyed this recipe very much. I made as written, no additions or subtractions. This is the way I make my smothered pork chops by placing them back in the gravy and letting them simmer. Made for Eggs, Dairy and Milk Tag
Delicious country style pork chops! Made exactly as directed, with the addition of a dash each paprika and garlic powder. The chops were done to perfection in the designated time, and the gravy was scrumptious! Thanks for a wonderful meal, Lazyme. Made for Eggs, Milk, and Cheese in the Photos Forum.
added chopped onions & mushrooms to the final sauce prep stages & it was great