Prep 10 mins
Cook 1 hr
It has been passed down from generation to generation. I cook it for guests and they love it every time. I hope you will love this recipe. These pork chops will melt in your mouth--you can eat this with or without dentures! Enjoy.
- 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.
I chopped up about 1/2 of a medium onion and added it to the oil that I browned the chops in. I then made a basic roux using the oil and adding flour, salt & pepper. I poured hot water into the roux while whisking. I put the chops back into the pan, making sure the liquid completely covered the chops. I put a lid on it and put it into a 375° oven and baked it for about 1/12 hours. The pork chops were falling apart tender and the gravy was yummy served over rice. This recipe is a definite keeper and I'll certainly use it again.
my husband loved this, as did the rest of the family. we are glutons - and really like our gravy - so i combined the 4 cups of water with about 1/2 cup of the leftover seasoned flour (to make a slurry) and proceeded with the recipe as written.
loved it had alot of flavor but, I didnt do tooo good on the gravy ended up adding some cornstarch to thicken up the water. My husband moved it up on the "If you make" list.