Yum yum yummy….I just cooked my first ever boneless pork chop tonight.
If you’ve read my blog before, you know I’ve mentioned that before I married in 2006 I didn’t cook anything. I didn’t even know how to boil water! 
Since then though (and since my hubby has an enormous appetite), I’ve learned that I absolutely adore cooking. I especially love southern cooking (not unusual since I have lived in South Carolina my whole life!).
Cooking is quite fun, and really easy once you get into it. I hate following recipes, leaning instead towards a dash-of-this-and-dash-of-that style of cooking. Coming up with something tasty isn’t rocket science. Here’s how I cooked a very tasty pan of boneless porkchops tonight.
BONELESS PORKCHOP & PAN-FRIED GRAVY
Rinse off your porkchops, using however many you need to feed your family. Place them in a clean mixing bowl.
Melt some butter in the microwave (I used a half cup, and just melt it in a coffee mug). Stir a few spoonfuls of olive oil and one egg into the cup. Stir to break the yolk.
Pour the butter mixture over the porkchops and coat well (the egg & oil helps create a sticky coating).
Meanwhile, set a large frying pan on the stove on *almost* medium heat and drizzle in some oil. Let it heat up for about 5 minutes.
Fill a quart ziplock bag up with some flour and breadcrumbs (I only filled half of the bag). Mix in some salt, pepper, and whatever seasonings you find tasty. I personally used a lot of Lemon Pepper.
Taking one pork chop at a time and drop it in the flour/breadcrumb bag. Zip it and then shake the bag to coat. Remove the pork chop from the ziplock bag and place in the frying pan. Repeat the process with the remaining pork chops.
Once all pork chops are in the frying pan, pour the remaining flour mixture into your remaining butter mixture and set it aside. You’ll use it for gravy once the chops are done.
Let your chops cook for approximately 30 minutes, flipping them about every 5 minutes. Keep an eye on the heat and turn down the burner if they seem to be burning. You can also add a bit more oil if you wish (I like to keep the oil in the pan to a minimum).
After 30 minutes, pour 1-2 cups of water into the flour/breadcrumb/butter mixture that you had set aside and stir. If you didn’t have much flour left, add more. Add salt and pepper to taste (gravy always tastes better with more salt!). Using that mix, pour into the frying pan with your chops and let cook, scooting the gravy around the pan as needed. If the flour cooks up too thick, just add more water. Keep the chops and gravy cooking for about 20 more minutes, flipping and smothering the chops with the pan gravy every 5-10 minutes or so.
Then you’re done! There’s really no way to mess this up unless you have the heat to high and aren’t watching it!
Add some peas and mashed potatoes to the side and you have an excellent, easy southern style meal.
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Tags: homemade meals
That sounds so yummy!! We had some really boring pork chops tonight. Next time I’ll make them your way.