Hoping someone here can help me with what turned out to be bad cooking
some time back. In memory of the very good seasoned, flour breaded and
then fried pork chops my mother made years ago, I tried to make them.
She may have used a tiny bit of garlic, along with just a bit of salt
and (more) pepper in the flour coating for bone-in pork chops she
pan-fried that were so very good. Starting with 1" thick boneless pork
peices and being a rather new and loving-them Penzeys spice blends user,
I used just the Bavarian blend with a little salt and pepper in my
flour; I medium-fire fried each side (gas stove) in EVO, and they were
not only less than the "tasty" I expected, they were much too dry to
enjoy.

Please, prep and seasoning suggestions here today, and thank you so
much!

Picky ~JA~

Richard's ~JA~ wrote:
Hoping someone here can help me with what turned out to be bad cooking
some time back. In memory of the very good seasoned, flour breaded
and then fried pork chops my mother made years ago, I tried to make
them. She may have used a tiny bit of garlic, along with just a bit
of salt and (more) pepper in the flour coating for bone-in pork chops
she pan-fried that were so very good. Starting with 1" thick
boneless pork peices and being a rather new and loving-them Penzeys
spice blends user, I used just the Bavarian blend with a little salt
and pepper in my flour; I medium-fire fried each side (gas stove) in
EVO, and they were not only less than the "tasty" I expected, they
were much too dry to enjoy.

Please, prep and seasoning suggestions here today, and thank you so
much!

Picky ~JA~

Well, first of all your mother didn't use 1" thick boneless pork. Buy some
regular bone-in chops, about 1/2" thick. I love Penzey's spices too, but
hey, your mom had a method to her madness. Season some flour with salt,
pepper and some garlic powder. Either dredge the chops wet in this mixture
or perhaps first dip in an egg wash (beaten egg with a little water) then
dredge. Cook in hot oil until golden brown on each side. Good luck!

Jill

Richard's ~JA~ wrote:
Hoping someone here can help me with what turned out to be bad cooking
some time back. In memory of the very good seasoned, flour breaded
and then fried pork chops my mother made years ago, I tried to make
them. She may have used a tiny bit of garlic, along with just a bit
of salt and (more) pepper in the flour coating for bone-in pork chops
she pan-fried that were so very good. Starting with 1" thick
boneless pork peices and being a rather new and loving-them Penzeys
spice blends user, I used just the Bavarian blend with a little salt
and pepper in my flour; I medium-fire fried each side (gas stove) in
EVO, and they were not only less than the "tasty" I expected, they
were much too dry to enjoy.

Please, prep and seasoning suggestions here today, and thank you so
much!

Picky ~JA~

Well, first of all your mother didn't use 1" thick boneless pork. Buy some
regular bone-in chops, about 1/2" thick. I love Penzey's spices too, but
hey, your mom had a method to her madness. Season some flour with salt,
pepper and some garlic powder. Either dredge the chops wet in this mixture
or perhaps first dip in an egg wash (beaten egg with a little water) then
dredge. Cook in hot oil until golden brown on each side. Good luck!

Jill

Did your mother deep fry them in oil in the oven, perhaps?

Did your mother deep fry them in oil in the oven, perhaps?

To the request for help with southern fried pork chops,
replies....
Well, first of all your mother didn't use 1"
thick boneless pork. Buy some regular
bone-in chops, about 1/2" thick. I love
Penzey's spices too, but hey, your
mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend
tonight exactly that, 'twas the need for less thickness and especially
the bone-in chops. She stated that the boneless are better used in
other ways and will most always become too dry when fried. So, because
these are the cut I have already in wait for cooking, I opened my book
of prints from this group to find Pastorio's tell of brining meats. The
tomorrow to be fried boneless cuts are now in the refrigerator soaking
up flavorings and moisture in hope that a dry wipe and flour dredge
tomorrow may see them fried more juicy than my last attempt.
Season some flour with salt, pepper and
some garlic powder. Either dredge the
chops wet in this mixture or perhaps first
dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil
until golden brown on each side. Good
luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so much
for the memory jogging input, JMcQ!

Picky ~JA~

To the request for help with southern fried pork chops,
replies....
Well, first of all your mother didn't use 1"
thick boneless pork. Buy some regular
bone-in chops, about 1/2" thick. I love
Penzey's spices too, but hey, your
mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend
tonight exactly that, 'twas the need for less thickness and especially
the bone-in chops. She stated that the boneless are better used in
other ways and will most always become too dry when fried. So, because
these are the cut I have already in wait for cooking, I opened my book
of prints from this group to find Pastorio's tell of brining meats. The
tomorrow to be fried boneless cuts are now in the refrigerator soaking
up flavorings and moisture in hope that a dry wipe and flour dredge
tomorrow may see them fried more juicy than my last attempt.
Season some flour with salt, pepper and
some garlic powder. Either dredge the
chops wet in this mixture or perhaps first
dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil
until golden brown on each side. Good
luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so much
for the memory jogging input, JMcQ!

Picky ~JA~

Richard's ~JA~ wrote:
To the request for help with southern fried pork chops,
replies....
Well, first of all your mother didn't use 1"
thick boneless pork. Buy some regular
bone-in chops, about 1/2" thick. I love
Penzey's spices too, but hey, your
mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend
tonight exactly that, 'twas the need for less thickness and especially
the bone-in chops. She stated that the boneless are better used in
other ways and will most always become too dry when fried. So,
because these are the cut I have already in wait for cooking, I
opened my book of prints from this group to find Pastorio's tell of
brining meats. The tomorrow to be fried boneless cuts are now in the
refrigerator soaking up flavorings and moisture in hope that a dry
wipe and flour dredge tomorrow may see them fried more juicy than my
last attempt.
Season some flour with salt, pepper and
some garlic powder. Either dredge the
chops wet in this mixture or perhaps first
dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil
until golden brown on each side. Good
luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so
much for the memory jogging input, JMcQ!

Picky ~JA~

You are quite welcome Hopefully you will enjoy the chops!

I use the boneless chops like chicken or turkey medallions; I pound them
flat, salt & pepper; quickly pan sear them in butter and olive oil; add
garlic and onion, some white wine; simmer to reduce the liquid and cook
through. Sprinkle with chopped parsley and add some lemon slices or zest.

Jill

Richard's ~JA~ wrote:
To the request for help with southern fried pork chops,
replies....
Well, first of all your mother didn't use 1"
thick boneless pork. Buy some regular
bone-in chops, about 1/2" thick. I love
Penzey's spices too, but hey, your
mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend
tonight exactly that, 'twas the need for less thickness and especially
the bone-in chops. She stated that the boneless are better used in
other ways and will most always become too dry when fried. So,
because these are the cut I have already in wait for cooking, I
opened my book of prints from this group to find Pastorio's tell of
brining meats. The tomorrow to be fried boneless cuts are now in the
refrigerator soaking up flavorings and moisture in hope that a dry
wipe and flour dredge tomorrow may see them fried more juicy than my
last attempt.
Season some flour with salt, pepper and
some garlic powder. Either dredge the
chops wet in this mixture or perhaps first
dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil
until golden brown on each side. Good
luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so
much for the memory jogging input, JMcQ!

Picky ~JA~

You are quite welcome Hopefully you will enjoy the chops!

I use the boneless chops like chicken or turkey medallions; I pound them
flat, salt & pepper; quickly pan sear them in butter and olive oil; add
garlic and onion, some white wine; simmer to reduce the liquid and cook
through. Sprinkle with chopped parsley and add some lemon slices or zest.

Jill

That sounds good, but it is about as Southern as an egg cream.
Traditionally we use thin (1/2 inch or so) bone-in chops, season them well,
dip into an egg wash, and then dredge through flour. You can season the
flour, but I think sometimes that burns too easily. Shake the excess off
and fry until golden brown. Momma used lard or Crisco, but I don't think
you have to be that literal.

The egg wash is optional as well. I think the best chops I ever had were
simply seasoned with salt and pepper, dusted with flour, and fried. Simple,
yet unbelievably good. Good luck!

"jmcquown" wrote in message
...
Richard's ~JA~ wrote:
To the request for help with southern fried pork chops,
replies....
Well, first of all your mother didn't use 1"
thick boneless pork. Buy some regular
bone-in chops, about 1/2" thick. I love
Penzey's spices too, but hey, your
mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend
tonight exactly that, 'twas the need for less thickness and especially
the bone-in chops. She stated that the boneless are better used in
other ways and will most always become too dry when fried. So,
because these are the cut I have already in wait for cooking, I
opened my book of prints from this group to find Pastorio's tell of
brining meats. The tomorrow to be fried boneless cuts are now in the
refrigerator soaking up flavorings and moisture in hope that a dry
wipe and flour dredge tomorrow may see them fried more juicy than my
last attempt.
Season some flour with salt, pepper and
some garlic powder. Either dredge the
chops wet in this mixture or perhaps first
dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil
until golden brown on each side. Good
luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so
much for the memory jogging input, JMcQ!

Picky ~JA~

You are quite welcome Hopefully you will enjoy the chops!

I use the boneless chops like chicken or turkey medallions; I pound them
flat, salt & pepper; quickly pan sear them in butter and olive oil; add
garlic and onion, some white wine; simmer to reduce the liquid and cook
through. Sprinkle with chopped parsley and add some lemon slices or zest.

Jill

That sounds good, but it is about as Southern as an egg cream.
Traditionally we use thin (1/2 inch or so) bone-in chops, season them well,
dip into an egg wash, and then dredge through flour. You can season the
flour, but I think sometimes that burns too easily. Shake the excess off
and fry until golden brown. Momma used lard or Crisco, but I don't think
you have to be that literal.

The egg wash is optional as well. I think the best chops I ever had were
simply seasoned with salt and pepper, dusted with flour, and fried. Simple,
yet unbelievably good. Good luck!

"jmcquown" wrote in message
...
Richard's ~JA~ wrote:
To the request for help with southern fried pork chops,
replies....
Well, first of all your mother didn't use 1"
thick boneless pork. Buy some regular
bone-in chops, about 1/2" thick. I love
Penzey's spices too, but hey, your
mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend
tonight exactly that, 'twas the need for less thickness and especially
the bone-in chops. She stated that the boneless are better used in
other ways and will most always become too dry when fried. So,
because these are the cut I have already in wait for cooking, I
opened my book of prints from this group to find Pastorio's tell of
brining meats. The tomorrow to be fried boneless cuts are now in the
refrigerator soaking up flavorings and moisture in hope that a dry
wipe and flour dredge tomorrow may see them fried more juicy than my
last attempt.
Season some flour with salt, pepper and
some garlic powder. Either dredge the
chops wet in this mixture or perhaps first
dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil
until golden brown on each side. Good
luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so
much for the memory jogging input, JMcQ!

Picky ~JA~

You are quite welcome Hopefully you will enjoy the chops!

I use the boneless chops like chicken or turkey medallions; I pound them
flat, salt & pepper; quickly pan sear them in butter and olive oil; add
garlic and onion, some white wine; simmer to reduce the liquid and cook
through. Sprinkle with chopped parsley and add some lemon slices or zest.

Jill

Pizen wrote:
That sounds good, but it is about as Southern as an egg cream.

Hey, I never said the boneless chops were 'Southern'

Traditionally we use thin (1/2 inch or so) bone-in chops, season them
well, dip into an egg wash, and then dredge through flour. You can
season the flour, but I think sometimes that burns too easily. Shake
the excess off and fry until golden brown. Momma used lard or
Crisco, but I don't think you have to be that literal.

Nope, corn oil or canola oil works just as well

The egg wash is optional as well. I think the best chops I ever had
were simply seasoned with salt and pepper, dusted with flour, and
fried. Simple, yet unbelievably good. Good luck!
"jmcquown" wrote in message
...
Richard's ~JA~ wrote:
To the request for help with southern fried pork chops,
replies....
Well, first of all your mother didn't use 1"
thick boneless pork. Buy some regular
bone-in chops, about 1/2" thick. I love
Penzey's spices too, but hey, your
mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend
tonight exactly that, 'twas the need for less thickness and
especially the bone-in chops. She stated that the boneless are
better used in other ways and will most always become too dry when
fried. So,
because these are the cut I have already in wait for cooking, I
opened my book of prints from this group to find Pastorio's tell of
brining meats. The tomorrow to be fried boneless cuts are now in
the refrigerator soaking up flavorings and moisture in hope that a
dry
wipe and flour dredge tomorrow may see them fried more juicy than my
last attempt.
Season some flour with salt, pepper and
some garlic powder. Either dredge the
chops wet in this mixture or perhaps first
dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil
until golden brown on each side. Good
luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so
much for the memory jogging input, JMcQ!

Picky ~JA~

You are quite welcome Hopefully you will enjoy the chops!

I use the boneless chops like chicken or turkey medallions; I pound
them flat, salt & pepper; quickly pan sear them in butter and olive
oil; add garlic and onion, some white wine; simmer to reduce the
liquid and cook through. Sprinkle with chopped parsley and add some
lemon slices or zest.

Jill

Pizen wrote:
That sounds good, but it is about as Southern as an egg cream.

Hey, I never said the boneless chops were 'Southern'

Traditionally we use thin (1/2 inch or so) bone-in chops, season them
well, dip into an egg wash, and then dredge through flour. You can
season the flour, but I think sometimes that burns too easily. Shake
the excess off and fry until golden brown. Momma used lard or
Crisco, but I don't think you have to be that literal.

Nope, corn oil or canola oil works just as well

The egg wash is optional as well. I think the best chops I ever had
were simply seasoned with salt and pepper, dusted with flour, and
fried. Simple, yet unbelievably good. Good luck!
"jmcquown" wrote in message
...
Richard's ~JA~ wrote:
To the request for help with southern fried pork chops,
replies....
Well, first of all your mother didn't use 1"
thick boneless pork. Buy some regular
bone-in chops, about 1/2" thick. I love
Penzey's spices too, but hey, your
mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend
tonight exactly that, 'twas the need for less thickness and
especially the bone-in chops. She stated that the boneless are
better used in other ways and will most always become too dry when
fried. So,
because these are the cut I have already in wait for cooking, I
opened my book of prints from this group to find Pastorio's tell of
brining meats. The tomorrow to be fried boneless cuts are now in
the refrigerator soaking up flavorings and moisture in hope that a
dry
wipe and flour dredge tomorrow may see them fried more juicy than my
last attempt.
Season some flour with salt, pepper and
some garlic powder. Either dredge the
chops wet in this mixture or perhaps first
dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil
until golden brown on each side. Good
luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so
much for the memory jogging input, JMcQ!

Picky ~JA~

You are quite welcome Hopefully you will enjoy the chops!

I use the boneless chops like chicken or turkey medallions; I pound
them flat, salt & pepper; quickly pan sear them in butter and olive
oil; add garlic and onion, some white wine; simmer to reduce the
liquid and cook through. Sprinkle with chopped parsley and add some
lemon slices or zest.

Jill

In article ,
"jmcquown" wrote:

Pizen wrote:
That sounds good, but it is about as Southern as an egg cream.

Hey, I never said the boneless chops were 'Southern'

Traditionally we use thin (1/2 inch or so) bone-in chops, season them
well, dip into an egg wash, and then dredge through flour. You can
season the flour, but I think sometimes that burns too easily. Shake
the excess off and fry until golden brown. Momma used lard or
Crisco, but I don't think you have to be that literal.

Nope, corn oil or canola oil works just as well


EVOO! ;-)

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and they are all owned by cats! -- Asimov

,,Cat's Haven Hobby Farm,,Katraatcenturyteldotnet,,
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article ,
"jmcquown" wrote:

Pizen wrote:
That sounds good, but it is about as Southern as an egg cream.

Hey, I never said the boneless chops were 'Southern'

Traditionally we use thin (1/2 inch or so) bone-in chops, season them
well, dip into an egg wash, and then dredge through flour. You can
season the flour, but I think sometimes that burns too easily. Shake
the excess off and fry until golden brown. Momma used lard or
Crisco, but I don't think you have to be that literal.

Nope, corn oil or canola oil works just as well


EVOO! ;-)

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and they are all owned by cats! -- Asimov

,,Cat's Haven Hobby Farm,,Katraatcenturyteldotnet,,
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra