Posted by SweetFeet on March 11, 2017 at 16:38:02 from (70.35.102.196):
In Reply to: OT Breaded loin posted by Leroy on March 11, 2017 at 12:18:23:
Leroy, I've never pounded them thinner - will have to try it.
But for regular pork chops or boneless chops, I occasionally dip them in flour. Then I season both sides to our tastes with: a touch of salt, black pepper, garlic powder, onion powder and dill weed.
Then I brown them well on both sides.
Next I put the heat on low and cover the pan and let them gently steam until they are completely tender (so you can just cut it/break it apart with a fork -- no knife needed).
You can make a milk/country gravy from the drippings in the pan by adding a tablespoon of flour to the drippings. Turn up the heat a bit and let the flour/drippings bubble and cook. Then slowly stir in some milk (perhaps a cup or a bit more), and bring it back to a gentle boil for a few minutes. You may need to add a touch of additional seasoning to the gravy. It's great on any type of potato: mashed, boiled with skins on, baked, etc.
Serve with some steamed vegetables or a salad... and you've got a terrific meal!
(Sorry, I don't have very specific measurements for seasonings or making the gravy. I just don't measure much when I'm cooking.)
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