Chef Molly...or At least my attempt at becoming Chef Molly



Happy Wednesday!

Today I awoke with an intense craving for some good ole’ fashioned pork chops. Not the healthy kind that they serve in fancy restaurants where you’re still hungry an hour later; I’m talking about the ooey, gooey kind that give you a feeling of warmth and overall world peace. Maybe it is because I grew up in the south and used to live for the days when we’d eat at Patti’s, but when it comes down to it there is nothing better than a good home cooked southern style meal.


So in between meetings today I scoured my fav food blogs to find something that said, southern comfort mixed with tired-new-mom-ease. I came up with the following recipe. I can’t wait to get home, bust out my apron and get to cooking!


Let me know if any of you have any good recipes you’ve made recently!




Southern Style Chops:

Here's what you are going to need: 4 to 6 thick cut pork chops, 3/4 to 1 inch thick (rinsed and patted dry with a paper towel), you can use either bone-in or boneless 2/3 cup of flour 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/2 teaspoon salt 1/4 teaspoon paprika 2 large sweet onions, sliced 1 or 2 (14 1/2-ounce) can beef broth 1 teaspoon of beef base (optional) 1/2 cup of shortening or vegetable oil

Here's what you need to do:

On a plate, mix together flour, salt pepper, garlic powder and paprika.

Coat your pork chops with the flour mixture.

Melt the shortening in a large, heavy bottom skillet. Add the pork chops.


Cook in skillet until golden brown. Remove the pork chops from the pan and set aside.

**Save the rest of the flour mixture for the gravy.

Turn heat down to medium to medium low and add onions to the pan and slowly cook and stir the onions until they are soft.


Add enough of the leftover flour to the pan to soak up all of the grease and cook until golden brown, stirring constantly.


Slowly add 1 can of the beef broth while continuing to stir. Bring to a boil and stir for one minute. (If the gravy is too thick, add enough beef broth to thin it should just coat the back of a spoon).

Add the beef base, if desired. Stir to dissolve.

Return the pork chops to the pan with the gravy.

Turn the heat down to low. Cover and simmer for about 1 hour or until the pork chops are tender.

Molly Sims2 Comments