PORK CHOPS - (Yield - 4 hungry people)
You will need:
A large deep skillet with a tight fitting lid (I use what they call a “chicken fryer”, its about 10 “ diameter and deep, maybe 4 inches)
6 to 8 center cut pork chops (bone in)
one good sized (large) cooking onion, cut up
two stalks of celery, leaves and all
salt and pepper
Approx 14 oz. Of plain water
Olive Oil or Crisco
Kitchen Bouquet (optional)
Wondra Flour (for gravy making) (optional)
In the skillet, heat enough oil or Crisco to cover the bottom of the pan.
Have onion chopped and ready
Have celery stalks washed and broken in approx 2” long pieces…leaves and all
Take the pork chops and wipe them down with a wet paper towel. Salt and pepper them and then coat both sides in flour.
Brown both sides of each pork chop in the hot oil. Then sprinkle the cut up onion and celery over the top of the meat. Then slowly add enough water to almost cover the meat in the pan. Wait until the water starts bubbling, then turn down the heat to simmer or low medium and put the lid on the pan.
Do not lift the lid or disturb the contents for one hour. The results will be pork chops so tender they will fall off the bone.
Remove the chops from the pan and also remove the celery. Use tongs if you have them because the chops are so tender they will fall apart. Use the drippings left in the pan to make gravy. I use Wondra flour only to make gravy. (no lumps). The gravy will be light colored so you may use a couple tsp. Of Kitchen Bouquet if you wish to give it a little deeper color.
Serve with mashed potatoes, your favorite veggie and a tossed salad. Yummm, good eatin’! Enjoy.