Fried pork chops retain their tenderness and moisture when they aren't cooked to death. Cook ½-inch chops 5 minutes each side; ¾-inch chops only 8 minutes; 1-inch chops 10 minutes a side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes.
- Contributed by Catsrecipes Y-Group
- Source: The Fannie Farmer Cookbook by Marion Cunningham
- Typed by: Susan <firstname.lastname@example.org>
- Serves 6
- 6 pork chops, cut ½ to ¾ inch thick
- 2 tbsp flour
- freshly ground pepper
- 3 tbsp shortening
- ½ cup apple cider or chicken broth
- Lightly dust the pork chops with flour, shaking off the excess.
- Sprinkle with salt and pepper.
- Heat the shortening in the skillet and brown the chops over medium heat for 10 – 12 minutes, as directed above.
- Remove to a warm platter.
- Pour off all but 2 tbsp of fat.
- Splash in the apple cider or broth, cook down 1 minute, and spoon over the chops.