Prep 0 mins
Cook 35 mins
This recipe is from a cookbook called The Southern Heritage All Pork Cookbook. Preparation time not included. I need to add a correction to the recipe. I don't use as much oil as stated in the recipe to fry the pork chops and since I never measure how much I use I just listed the amount of oil as it was given in the original recipe.
- Combine first 5 ingredients and beat well.
- Dip pork chops in egg mixture and dredge in the flour.
- Reserve 2 tablespoons flour to make gravy.
- In a large skillet heat 1/2 inch of vegetable oil to 350°F.
- Fry pork chops in oil until golden brown and tender.
- Turning as needed.
- Drain pork chops on paper toweling and keep warm while preparing apples and gravy.
- Reserve pan drippings in skillet.
- Take 2 tablespoons of the pan drippings and put in a small skillet.
- Add reserved flour, stirring until smooth.
- Cook for 1 minute, stirring constantly.
- Gradually add milk; stirring constantly over medium heat until thickened.
- Pour gravy in serving bowl.
- Fry apples in reserved hot pan drippings until tender, turning once.
- Drain apples well on paper towels.
- Place apple slices back in skillet and sprinkle with sugar.
- Heat just until sugar starts to melt.
This is the first time I've ever made pork chops, and they were the best chops I've ever had. I decided to not make the gravy, just to save on calories, and I also sauteed some vidalia sweet onions along with the apples. So I tweaked it a little, but boy oh boy was it delicious. Thanks!
I really loved the apples! The pork chops were perfect. I skipped the gravy and did not put any on mine. Excellent flavors!!!
Not a bad recipe at all.Next time i make it i will use cream for the gravy and not milk.The gravey needs to be a thinner darker gravy.The Fried apples were EXCELLENT added touch.I bet it would be just as good without the gravey just apples adn may be some mint jelly.