R
Richard'S ~Ja~
Guest
Hoping someone here can help me with what turned out to be
bad cooking some time back. In memory of the very good
seasoned, flour breaded and then fried pork chops my mother
made years ago, I tried to make them. She may have used a
tiny bit of garlic, along with just a bit of salt and
(more) pepper in the flour coating for bone-in pork chops
she pan-fried that were so very good. Starting with 1"
thick boneless pork peices and being a rather new and loving-
them Penzeys spice blends user, I used just the Bavarian
blend with a little salt and pepper in my flour; I medium-
fire fried each side (gas stove) in EVO, and they were not
only less than the "tasty" I expected, they were much too
dry to enjoy.
Please, prep and seasoning suggestions here today, and thank
you so much!
Picky ~JA~
bad cooking some time back. In memory of the very good
seasoned, flour breaded and then fried pork chops my mother
made years ago, I tried to make them. She may have used a
tiny bit of garlic, along with just a bit of salt and
(more) pepper in the flour coating for bone-in pork chops
she pan-fried that were so very good. Starting with 1"
thick boneless pork peices and being a rather new and loving-
them Penzeys spice blends user, I used just the Bavarian
blend with a little salt and pepper in my flour; I medium-
fire fried each side (gas stove) in EVO, and they were not
only less than the "tasty" I expected, they were much too
dry to enjoy.
Please, prep and seasoning suggestions here today, and thank
you so much!
Picky ~JA~