Perfect Country-Fried Pork Chops

I stepped back to my childhood with this Country-Fried Pork Chops recipe. Down-home comfort food. This is my Mom’s way of fixing pork chops to a “T”.

This is not low-fat!

I fried the pork chops in a cast-iron skillet just like Mom did!

The chops were done to perfection in the designated time, and the gravy was scrumptious! Nice crust, moist chops.

I served with mashed potatoes, corn on the cob and Southern Buttermilk Biscuits for a wonderful meal.

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Country-Fried Pork Chops
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Country-Fried Pork Chops
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

These Country-Fried Pork Chops are an exact copy of my Mom's recipe.

Course: Main Course
Cuisine: American
Keyword: Country Fried Pork Chops
Servings: 6
Calories: 365 kcal
Ingredients
  • 6 pork chops
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons oil
  • 2 cups milk
  • Kitchen Bouquet
Instructions
  1. Mix flour, salt and pepper in a plate or shallow dish. Dredge the pork chops in the seasoned flour (reserve unused flour).
  2. Heat 4 tablespoons of oil in a large skillet. When hot, add the flour coated pork chops and brown on medium-high. Turn and brown on the other side. Add 1/4 cup water. Reduce the heat, cover the pan and simmer for 30 minutes or until pork chops are done.
  3. Remove cover, increase the heat and recrisp the chops. Remove chops to a paper towel lined plate.
  4. Stir up any flour "crispies" to loosen. Add more oil if needed to make about 3 tablespoons.
  5. Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
  6. Add 2 cups of milk all at once and continue stirring until thickened and bubbly. If the gravy is too thick, add some water. Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
  7. Season with salt and pepper. Serve the pork chops with cream gravy and don't forget the biscuits!

 

Enjoy!

Up Next:

Southern Buttermilk Biscuits

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Recipe based on one by lazyme
Photo by PaulaG

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Crock Pot Pulled Pork With A Surprise Ingredient

I found this Crock Pot Pulled Pork recipe years ago and it’s a favorite at potlucks. It also freezes well for easy quick weeknight meals. A keeper.

Crock Pot Pulled Pork

Very easy to make. Lots of leftovers. Yum…

You’d never guess this slow-cooked pork was cooked in a surprise ingredient… ginger ale!

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Crock Pot Pulled Pork
Ingredients
  • 4 lbs pork roast shoulder or butt
  • 2 large onions
  • 1 cup ginger ale
  • 1 18 ounce bottle favorite barbecue sauce (I like Sweet Baby Ray's)
  • barbecue sauce for serving (optional)
Instructions
  1. Slice one onion and place it in the crock pot. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
  2. Remove the meat, strain and save the onions, discard all the liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
  3. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
Recipe Notes

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

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Recipe based on one by duonyte
Photo by lazyme

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Fannie Farmer’s Classic Baked Macaroni and Cheese

To me Fannie Farmer’s Classic Baked Macaroni and Cheese recipe is the only “real” Macaroni & Cheese. It’s from the 1946 edition of “Fannie Farmer’s Boston Cooking School Cookbook”.

Fannie Farmer's Classic Baked Macaroni and Cheese

With time on it’s side – this recipe is hands down the best for traditional, homemade baked macaroni & cheese – comfort food.

Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!

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Fannie Farmer's Classic Baked Macaroni and Cheese
Ingredients
  • 1 8 ounce package macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1 cup cream
  • 1 ⁄2 teaspoon salt
  • fresh ground black pepper to taste
  • 2 cups cheddar cheese shredded - good quality!
  • 1 ⁄2 cup breadcrumbs buttered
Instructions
  1. Preheat oven to 400°F.
  2. Cook and drain the macaroni according to package directions; set aside.
  3. In a large saucepan melt the butter. Add the flour mixed with the salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly).
  4. Reduce the heat and cook (stirring constantly) 10 minutes. Add the shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame.
  5. Add the macaroni to the saucepan and toss to coat with the cheese sauce. Transfer the macaroni to a buttered baking dish. Sprinkle with breadcrumbs.
  6. Bake 20 minutes until the top is golden brown.

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Recipe based on one by and photo by -Carla-

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Grilled Chipotle-Chicken Quesadillas

Whoooo Hoooo, this Grilled Chipotle-Chicken Quesadillas recipe is super. It’s the “sauce” that makes these quesadillas unique.

Grilled Chipotle-Chicken Quesadillas

Nobody else thought it was to hot. They just kept repeating “the chipotle sauce is Excellent!!”

It really adds a different layer to the quesadillas.

It has a wonderful flavor and even though I’m spice sensitive, I kept going back for more with a burning mouth and tears in my eyes.

Serve with Pico de gallo or your favorite salsa.

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Grilled Chipotle-Chicken Quesadillas
Ingredients
  • 4 boneless skinless chicken breast halves
  • 1 tablespoon olive oil
  • salt & freshly ground black pepper
  • 1 canned chipotle chile in adobo drained and minced
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • 8 6 inch corn tortillas
  • 2 cups grated monterey jack cheese
  • pico de gallo or other salsa
Instructions
  1. Brush the chicken breasts with olive oil and sprinkle with salt and pepper. Lay the chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check).
  2. Slice the cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
  3. In a small bowl, whisk together the chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
  4. Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down).
  5. Put each quesadilla on a dinner plate.
  6. Slide the quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches).
  7. Grill uncovered turning once, until the cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas).
  8. If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
  9. Slice each quesadilla into wedges and serve with salsa on the side.

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Recipe based on one by cookiedog
Photo by lazyme

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Copycat Recipe for Carrabba’s Chicken Marsala

A Carrabba’s Chicken Marsala clone dish. I like chicken Marsala but always felt it was just a tad shy in the flavor department. I tried a couple of recipes from here and there, side by side, and this one won hands down!

Carrabba's Chicken Marsala

The little splash of lemon juice really knocked this baby up a few notches to unbelievable mouth watering levels. I highly recommend everybody try this one out!

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Copycat Recipe for Carrabba's Chicken Marsala
Ingredients
  • 4 tablespoons butter
  • 4 boneless skinless chicken breast halves
  • 4 shallots chopped fine
  • 1/2 pound mushrooms sliced
  • 1/4 cup dry marsala
  • 1/2 cup heavy cream
  • 1 teaspoon lemon juice
Instructions
  1. Pound the chicken breasts to even out thickness and lightly salt and pepper.
  2. In large skillet, saute the chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
  3. Remove from the pan and set aside.
  4. Melt the remaining butter in the pan and add the shallots and mushrooms. Cook until the mushrooms are lightly browned.
  5. Add the Marsala and bring to a boil, scraping browned bits from bottom of pan. Add the cream and lemon juice and return to a boil. Season with salt and pepper.
  6. Return the chicken to the pan for about 3 minutes to reheat and finish cooking.
Recipe Notes

Serve with buttered fettuccine.

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Recipe based on one by Marie
Photo by Delicious as it Looks

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The Best Pork Chop Dinner Ever!

This is The Best Pork Chop Dinner Ever and it’s so easy to make! It’s great to come home to a terrific meal after work.

It makes excellent gravy for both the potatoes and the pork. The pork chops are fork tender and absolutely delicious!

Slow cooker temptation – YUMMY!!

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Best Pork Chop Dinner Ever
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The Best Pork Chop Dinner Ever!
Prep Time
45 mins
Cook Time
10 hrs
Total Time
10 hrs 45 mins
 

This dish has a lot of ingredients but it's easy to make and truly is The Best Pork Chop Dinner Ever.

Course: Main Course
Cuisine: American
Keyword: Best Pork Chop Dinner Ever
Servings: 6
Calories: 375 kcal
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 pork loin chops with bone
  • 1 can condensed cream of chicken soup undiluted
  • 1 can mushroom drained and chopped
  • 1/4 cup Dijon mustard
  • 1/4 cup chicken broth
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 6 potatoes unpeeled,cut into thin slices
  • 1 onion sliced
  • chopped parsley
Instructions
  1. Heat the butter and oil in large skillet. Brown the pork chops on both sides. Set aside.
  2. Combine the soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
  3. Add the potatoes and onion, stirring to coat. Place the pork chops on top of the potato mixture.
  4. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
  5. Sprinkle with parsley.

Enjoy!

Up Next:

Pan-Grilled Pork Chops

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Recipe based on one by Graybert
Photo by Delicious as it Looks

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Onion Pork Chops with Creamy Mustard Sauce

This Onion Pork Chops with Creamy Mustard Sauce recipe has a wonderful combination of flavors. The pork comes out fork-tender and the sauce is great.

 

If you like onions, do try this crockpot dish. Note that you will have a lot of sauce. So serve it with mashed potatoes or rice.

I’ll just bet that your family has never tasted pork chops this tender and moist ever!!! The sauce is delicate, a nice balance of mustard, cream, and sweet caramelized onions.

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Onion Pork Chops with Creamy Mustard Sauce
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Onion Pork Chops with Creamy Mustard Sauce
Prep Time
20 mins
Cook Time
5 hrs 15 mins
 

The mustard sauce goes perfect with the onion pork chops.

Course: Main Course
Cuisine: American
Keyword: Onion Pork Chops With Creamy Mustard Sauce
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 tablespoon vegetable oil
  • 4 -6 pork chops 1-inch thick
  • 2 onions thinly sliced
  • 4 garlic cloves minced
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cider vinegar
  • 1/2 cup white wine
  • 2 tablespoons Dijon mustard
  • 1/2 cup whipping cream
Instructions
  1. In a skillet, heat the oil over medium-high heat and brown the pork chops on both sides; place in the bottom of slow cooker when browned.
  2. In the same skillet, reduce the heat to medium and saute the onions until softened; add the garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
  3. Add the flour and cook, stirring, for 1 minute.
  4. Add vinegar and wine and cook until thickened.
  5. Pour this mixture over the pork chops, put the lid on the crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
  6. Remove the pork chops from the slow cooker and place on a warmed platter.
  7. Stir Dijon mustard and whipping cream into the juices in the slow cooker; when well combined, turn slow cooker off and pour the sauce over the chops on the platter and serve immediately.

 

Enjoy!

Up Next: 

Cajun Pork Chops – Economical and Delicious!

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Recipe by Lennie
Photo by Delicious as it Looks

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Smoked Turkey Sausage With Pasta

I found this Smoked Turkey Sausage With Pasta recipe in an issue of Taste of Home’s Light and Tasty. I was very pleased with the results when I made it. The leftovers are even better.

Smoked Turkey Sausage With Pasta

I just made this recently and it was very quick to come together, and so full of flavor!

I did add a couple pinches of crushed red peppers and topped it off with some shredded Parmesan cheese.

The dish was colorful with the fresh spinach against the red of the tomato and sausage, and the browned mushrooms.

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Smoked Turkey Sausage With Pasta
Ingredients
  • 4 ounces uncooked angel hair pasta
  • 1/2 pound reduced-fat smoked turkey sausage cut into 1/2 inch slices
  • 2 cups fresh sliced mushrooms
  • 2 cloves garlic minced
  • 1 1/2 teaspoons dried basil
  • 1 tablespoon olive oil
  • 2 cups julienned seeded plum tomatoes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Instructions
  1. Cook the pasta.
  2. On another burner, in a large non-stick skillet saute the sausage, mushrooms, garlic, and basil in oil until mushrooms are tender.
  3. Drain the pasta and add to the sausage mixture. Add the tomatoes, salt, and pepper. Toss gently and heat through.

Enjoy!

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Recipe based on one by Amber of AZ
Photo by Derf

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A Special Ingredient Makes This Salisbury Steak Awesome

Still looking for that perfect Salisbury Steak? The special ingredient makes this one spectacular! Definitely a keeper.

Salisbury Steak

I was looking for something easy and quick with what I had on hand. This was easy and quick and absolutely delicious.

Prepared mustard makes this different from the same old Salisbury steak recipes.

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Awesome Salisbury Steak
Ingredients
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup dry breadcrumbs
  • 1 1 1/4 ounce envelope brown gravy mix, divided
  • 1 teaspoon dried onion flakes
  • 1/2 pound lean ground beef
  • 1/2 cup water
  • 1 tablespoon prepared mustard
Instructions
  1. In a bowl, whisk the egg and milk. Add the bread crumbs, 1 tablespoon gravy mix and onion. Crumble the beef over the mixture and mix well.
  2. Shape into two patties, about 3/4 inches thick.
  3. Broil 3-4 inches from the heat for 6-7 minutes on each side or until the meat is no longer pink and a meat thermometer reads 160°.
  4. Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over the patties.

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Chicken, Shrimp and Andouille Jambalaya

Chicken, Shrimp and Andouille Jambalaya is a Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine.

Chicken, Shrimp and Andouille Jambalaya

This is the best I have tasted outside of Louisiana and it’s soooo very easy to make.

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Chicken, Shrimp and Andouille Jambalaya
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 lb andouille sausage cut into 1/4 inch slices
  • 1 large onion chopped
  • 2 celery ribs diced
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional
  • 1 1/2 cups long grain rice
  • 1 14 ounce can tomatoes, chopped,with juice
  • 2 cups chicken broth or 2 cups stock
  • 8 ounces medium shrimp peeled and deveined
  • 2 tablespoons chopped fresh parsley
  • 3 green onions finely chopped
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large pan or Dutch oven, brown the chicken in hot oil on both sides; remove and drain.
  3. Add the andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
  4. Add the rice, tomatoes with juice, and broth; bring to a boil.
  5. Place the rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
  6. Stir in the shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Enjoy!

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Recipe based on one by Sue Lau
Photo by Sue Lau

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