On 4/18/2016 6:27 AM, Cindy Hamilton wrote:
> On Sunday, April 17, 2016 at 10:28:30 PM UTC-4, sf wrote:
>
>> Knee jerk reaction to anything labeled Southern and a picture of fried
>> chicken above it.
>
> I don't see how the picture of fried chicken above the recipe and instructions
> for smothered pork chops is in any way relevant.
>
Agreed. I saw the fried chicken pic and knew immediately it had nothing
to do with smothered pork chops.

> From the photos, it looks like there was barely enough flour to provide
> a dry surface for browning. That said, I'd season the chops before dusting
> with flour, and not just season the flour.
>
> Cindy Hamilton
>
As long as the seasonings are to your taste, who cares by which method
they arrive?

BTW, a bay leaf <gasp> is something I occasionally add to the gravy
while simmering smothered pork chops.

Jill

On Monday, April 18, 2016 at 8:37:07 PM UTC-4, Jill McQuown wrote:
> On 4/18/2016 6:27 AM, Cindy Hamilton wrote:
> > On Sunday, April 17, 2016 at 10:28:30 PM UTC-4, sf wrote:
> >
> >> Knee jerk reaction to anything labeled Southern and a picture of fried
> >> chicken above it.
> >
> > I don't see how the picture of fried chicken above the recipe and instructions
> > for smothered pork chops is in any way relevant.
> >
> Agreed. I saw the fried chicken pic and knew immediately it had nothing
> to do with smothered pork chops.
>
> > From the photos, it looks like there was barely enough flour to provide
> > a dry surface for browning. That said, I'd season the chops before dusting
> > with flour, and not just season the flour.
> >
> > Cindy Hamilton
> >
> As long as the seasonings are to your taste, who cares by which method
> they arrive?

I find the seasonings provide more oomph when applied to wet meat
than to dry flour. To me, the meat would taste underseasoned if
only the flour were seasoned.

> BTW, a bay leaf <gasp> is something I occasionally add to the gravy
> while simmering smothered pork chops.

I might, too, if I smothered pork chops.

Cindy Hamilton