Description Edit

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 <>
  • Serves 6

Ingredients Edit

Directions Edit

  1. Lightly dust the pork chops with flour, shaking off the excess.
  2. Sprinkle with salt and pepper.
  3. Heat the shortening in the skillet and brown the chops over medium heat for 10 – 12 minutes, as directed above.
  4. Remove to a warm platter.
  5. Pour off all but 2 tbsp of fat.
  6. Splash in the apple cider or broth, cook down 1 minute, and spoon over the chops.

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