Down Home Cooking

A recipe for pork chops that are undeniably the most succulent tender chops you will ever eat. I served them with a baked potato and brussel sprouts cooked in apple juice and garnished with crumbled bacon.



Savory Pork Chops



   4 Pork Chops                                                  
1/2 Cup Flour or Baking Mix                           
1/2 teaspoon Cavenders Seasoning                    
   2 Cups of Milk

   1 Egg (beaten)

1/4 Cup of Olive Oil

In a medium bowl mix Flour or Baking Mix and Cavenders Seasoning (or whatever    

all purpose seasoning you might prefer). Beat one Egg in a container big enough to get the pork chops into.

Dip the Pork Chops into the egg and then dredge them one at a time in the Flour or Baking Mix mixture coating evenly.

                             

Coated Pork Chops

Preheat oven to 350 degrees. Pour Olive Oil into a pan that can go from stove to oven. Heat Oil over medium high heat. Add Pork Chops and brown slowly on both sides. (Don't cook them through, just brown both sides.) If you don't have an oven proof pan you can transfer the Pork Chops to a baking dish.

When golden brown, add milk to the pan almost to cover the meat.

Place pan in the oven and cook for 45- 60 minutes. Remove when fork tender. Gravy can be made from the drippings left in the pan.

Serve immediately with two side dishes to complete a balanced meal.
Other serving suggestions, Baked Sweet Potatoes or Mashed Potatoes and Gravy
with Apple Sauce or Greens.