Southern Food and Basketball – Mickie’s Fried Pork Chops

Southern Food and Basketball – Mickie’s Fried Pork Chops

 

Today’s Southern Food and Basketball – Mickie’s Fried Pork Chops meal was not difficult to prepare. However, because I hate to fry, it was tedious. Frying is a messy job unless you use a deep fryer. Doing that contains the grease splatters. But, then, you have to use so much oil. So, I used a skillet…and cringed.

Well, enough of my whining.

 

Ingredients:

Pork loin chops – thin

Chicken fry flour (Don’t have any? You can use regular flour to which you’ve added your salt, pepper, garlic powder, onion powder to taste.)

Salt

Pepper

Garlic powder

Onion powder

Oil

 

Instructions:

1) Season the pork chops (Go light on the salt.) Dredge in flour.

Pork Chops   PC2

2) Heat oil in skillet or deep fryer to bubbly.

3) Add a couple of pork chops. (Watch your fire as not to burn the chops.)

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4) Turn over after about 10 minutes being careful not to splash oil. Chops should look golden brown.

 

5) Fry until done. (You can test with meat thermometer.)

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I served “smackaroni” on the side. It was so cheesy-eesy to make. No pictures, though. But, here’s what I did.

1) Boil elbow macaroni as directed on the package—about 10 minutes.

2) Drain.

3) Pour in casserole dish.

4) Spoon in margarine while macaroni is still hot.

5) Layer American cheese from bottom to top, making sure cheese slices completely cover the top.

6) Cover and bake at 350 degrees approximately 30 minutes (a little longer if you want that crust along the sides of the dish.)

 

Dish up that scrumptious meal. Don’t forget to do something green for your side dish.

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Enjoy!

 

If you like pork chops, check out my smothered pork chop recipe.

Want to drool over something sweet? Check out this cake from a local bakery.

 

Disclaimer: Try at your own risk.

 

Try my sweet, spicy reads.

Like Slow Sweet Molasses

Cutie and the Cowboy Truckers

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Nicked Hearts

Louisiana Hot Sauce

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