![]() (I was out at the time I made mine or I would have used a bag! It’s so much easier for clean up to just toss the bag away.)ĭredge your pork chop in the flour mixture until well coated, or shake in a large zip lock bag until well coated. dry mustard, 1/2 tsp cracked black pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp salt. In a separate dish or large zip lock bag, mix together 1 cup flour, 1 tsp. I know there’s a lot of speculation on whether or not to rinse meat. Rinse off the pork chops, but don’t dry them. (I happen to love the boneless chops from Costco so that is the cut I’m using here.) Hellooooo?!! That can never be a bad thing! Can it? How To Make The BEST Slow Cooked Chicken Fried Pork Chops and Gravyīegin with 5-6 really nice pork chops. We are still using the same basic principle and recipe that is used for Chicken Fried Steak. What matters is that I reckon any recipe that has been around THAT long has been around that long for a reason! It’s just plain GOOD! It doesn’t really matter how it came about. Another source states the recipe was found in a 1924 Los Angeles Times, however it was later found in Southern cook books dating back to the 1800’s. I also read in a book once that steak was so plentiful in Texas, but chicken wasn’t, that cooks began breading steaks and cooking them like fried chicken. Serve these pork chops over some Lemon Dill Rice for a full dinner, or pair with a Kale Caesar Salad for a quick and healthy meal! For something a little fancier, serve alongside a Cornbread Casserole or with Bacon Wrapped Asparagus.A little fun fact before we get started…ever wonder why someone started frying steaks like chicken? No one really knows for sure but one rumor is that it was brought to Texas by Austrian Immigrants who used steak instead of veal for Wiener Schnitzel. These crock pot pork chops with mushroom soup also freeze well. Adding a bit of milk or cream can help think out the refrigerated sauce. You can easily reheat these pork chops in the microwave, or reheat in a pan. Store leftovers in the fridge for 3 to 4 days.
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