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"Smothered pork chop and chicken recipes are all over the South. This one came from the Neeley's Celebration cookbook. I think the buttermilk is what makes this my favorite. I kind of adapted the original recipe a little bit to fit my family's tastes."
"I make this recipe on cold nights...the gravy is SOOOO good!! I serve it with whipped potatoes and I practically have my family licking the plate."
"This is one of my husband's most favorite main dishes. It is fall-off-the-bone tender and is easy to prepare and as delicious as it looks. Especially good served over steamed rice."
"Crunchy,spicy, delicious chops!! and quick too. adapted from Canadian Living mag."
"A great recipe for the grill. Gives great "crispies" and a good creamy taste. I got it from the Hellmann's site, but I prefer Miracle Whip."
"I thought it was time to revisit on old-fashioned cooking method: Pan Frying. Is it time to bring it back? Go into any of the wonderful family-style restaurants in the South and order a pan-fried pork chop, and you are served a thing of beauty. For some reason, this no-fuss, easy method has fallen out of favor with home cooks (maybe because most recipes are so vague..."Season pork chop, cook in frying oil until done".) Follow my instructions and you will yield a beautifully browned, moist chop...serve with Macaroni & Cheese and some greens, and you will have a fast, old-fashioned weeknight supper.:)"
"This is a recipe I am transferring here from an old handwritten recipe card. I have no idea where it came from, but I have made it many times over the years and we really like it. (There are several recipes for Cajun pork chops here, but the dry rub mixture in this recipe has different ingredients.)"
"Reminiscent of Souvlaki, these barbecued chops have a wonderful oregano, garlic and lemon flavour."
"Seriously folks, I thought moist pork chops were a myth... until I found this recipe! Cornstarch added to the flour coating is the trick to keeping these puppies moist and tender. This is a recipe from Emeril Lagasse."
"This is the way we cooked pork chops in my younger days down south. It is NOT a recipe for those beautiful thick chops that need tender care. It IS a recipe for quick, tasty meat with good old down home taste, and gnawing on the bone if you never make it to the gravy. Bone-in chops add a lot more flavor and they taste great with mashed potatoes. For those who grew up with brown gravy made with water, just substitute water for the milk/cream."
"From Delicious magazine. This will serve two people so you will need to adjust for more. **Please Note - A tablespoon for this recipe is the Australian tablespoon, 20ml or 1 American tablespoon plus 1 teaspoon."
"From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La."
"I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe."
"Very flavourful!! (Best done on a closeable panini press type griddle)"