Help, Southern Fried Chops?

Richard's ~JA~ said:

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~

Well, first of all your mother didn't use 1" thick boneless
pork. Buy some regular bone-in chops, about 1/2" thick. I
love Penzey's spices too, but hey, your mom had a method to
her madness. Season some flour with salt, pepper and some
garlic powder. Either dredge the chops wet in this mixture
or perhaps first dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil until golden
brown on each side. Good luck!

Jill

Did your mother deep fry them in oil in the oven, perhaps?

To the request for help with southern fried pork chops,
[email hidden] replies....

Quoted message said:

Well, first of all your mother didn't use 1" thick boneless
pork. Buy some regular bone-in chops, about 1/2" thick. I
love Penzey's spices too, but hey, your mom had a method to
her madness.

I've learned from an especially good "old fashioned" cooking
friend tonight exactly that, 'twas the need for less
thickness and especially the bone-in chops. She stated that
the boneless are better used in other ways and will most
always become too dry when fried. So, because these are the
cut I have already in wait for cooking, I opened my book of
prints from this group to find Pastorio's tell of brining
meats. The tomorrow to be fried boneless cuts are now in the
refrigerator soaking up flavorings and moisture in hope that
a dry wipe and flour dredge tomorrow may see them fried more
juicy than my last attempt.

Quoted message said:

Season some flour with salt, pepper and some garlic powder.
Either dredge the chops wet in this mixture or perhaps
first dip in an egg wash (beaten egg with a little water)
then dredge. Cook in hot oil until golden brown on each
side. Good luck!

Exactly my plan for tomorrow, minus the egg wash, and thank
you so much for the memory jogging input, JMcQ!

Picky ~JA~

Richard's ~JA~ said:

To the request for help with southern fried pork chops,
[email hidden] replies....

Quoted message said:

Well, first of all your mother didn't use 1" thick
boneless pork. Buy some regular bone-in chops, about 1/2"
thick. I love Penzey's spices too, but hey, your mom had
a method to her madness.

I've learned from an especially good "old fashioned"
cooking friend tonight exactly that, 'twas the need for
less thickness and especially the bone-in chops. She
stated that the boneless are better used in other ways and
will most always become too dry when fried. So, because
these are the cut I have already in wait for cooking, I
opened my book of prints from this group to find
Pastorio's tell of brining meats. The tomorrow to be fried
boneless cuts are now in the refrigerator soaking up
flavorings and moisture in hope that a dry wipe and flour
dredge tomorrow may see them fried more juicy than my last
attempt.

Quoted message said:

Season some flour with salt, pepper and some garlic
powder. Either dredge the chops wet in this mixture or
perhaps first dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil until golden
brown on each side. Good luck!

Exactly my plan for tomorrow, minus the egg wash, and
thank you so much for the memory jogging input, JMcQ!

Picky ~JA~

You are quite welcome 🙂 Hopefully you will enjoy the chops!

I use the boneless chops like chicken or turkey medallions;
I pound them flat, salt & pepper; quickly pan sear them in
butter and olive oil; add garlic and onion, some white wine;
simmer to reduce the liquid and cook through. Sprinkle with
chopped parsley and add some lemon slices or zest.

Jill

That sounds good, but it is about as Southern as an egg
cream. Traditionally we use thin (1/2 inch or so) bone-in
chops, season them well, dip into an egg wash, and then
dredge through flour. You can season the flour, but I think
sometimes that burns too easily. Shake the excess off and
fry until golden brown. Momma used lard or Crisco, but I
don't think you have to be that literal.

The egg wash is optional as well. I think the best chops
I ever had were simply seasoned with salt and pepper,
dusted with flour, and fried. Simple, yet unbelievably
good. Good luck!

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Richard's ~JA~ said:

To the request for help with southern fried pork chops,
[email hidden] replies....

Quoted message said:

Well, first of all your mother didn't use 1" thick
boneless pork. Buy some regular bone-in chops, about
1/2" thick. I love Penzey's spices too, but hey, your
mom had a method to her madness.

I've learned from an especially good "old fashioned"
cooking friend tonight exactly that, 'twas the need for
less thickness and especially the bone-in chops. She
stated that the boneless are better used in other ways
and will most always become too dry when fried. So,
because these are the cut I have already in wait for
cooking, I opened my book of prints from this group to
find Pastorio's tell of brining meats. The tomorrow to
be fried boneless cuts are now in the refrigerator
soaking up flavorings and moisture in hope that a dry
wipe and flour dredge tomorrow may see them fried more
juicy than my last attempt.

Quoted message said:

Season some flour with salt, pepper and some garlic
powder. Either dredge the chops wet in this mixture or
perhaps first dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil until golden
brown on each side. Good luck!

Exactly my plan for tomorrow, minus the egg wash, and
thank you so much for the memory jogging input, JMcQ!

Picky ~JA~

You are quite welcome 🙂 Hopefully you will enjoy
the chops!

I use the boneless chops like chicken or turkey
medallions; I pound them flat, salt & pepper; quickly pan
sear them in butter and olive oil; add garlic and onion,
some white wine; simmer to reduce the liquid and cook
through. Sprinkle with chopped parsley and add some lemon
slices or zest.

Jill

Pizen said:

That sounds good, but it is about as Southern as an
egg cream.

Hey, I never said the boneless chops were 'Southern' 🙂

Quoted message said:

Traditionally we use thin (1/2 inch or so) bone-in chops,
season them well, dip into an egg wash, and then dredge
through flour. You can season the flour, but I think
sometimes that burns too easily. Shake the excess off and
fry until golden brown. Momma used lard or Crisco, but I
don't think you have to be that literal.

Nope, corn oil or canola oil works just as well 🙂

Quoted message said:

The egg wash is optional as well. I think the best chops I
ever had were simply seasoned with salt and pepper, dusted
with flour, and fried. Simple, yet unbelievably good. Good
luck! "jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Richard's ~JA~ said:

To the request for help with southern fried pork chops,
[email hidden] replies....
> Well, first of all your mother didn't use 1" thick
> boneless pork. Buy some regular bone-in chops, about
> 1/2" thick. I love Penzey's spices too, but hey, your
> mom had a method to her madness.
I've learned from an especially good "old fashioned"
cooking friend tonight exactly that, 'twas the need for
less thickness and especially the bone-in chops. She
stated that the boneless are better used in other ways
and will most always become too dry when fried. So,
because these are the cut I have already in wait for
cooking, I opened my book of prints from this group to
find Pastorio's tell of brining meats. The tomorrow to
be fried boneless cuts are now in the refrigerator
soaking up flavorings and moisture in hope that a dry
wipe and flour dredge tomorrow may see them fried more
juicy than my last attempt.
> Season some flour with salt, pepper and some garlic
> powder. Either dredge the chops wet in this mixture or
> perhaps first dip in an egg wash (beaten egg with a
> little water) then dredge. Cook in hot oil until golden
> brown on each side. Good luck!
Exactly my plan for tomorrow, minus the egg wash, and
thank you so much for the memory jogging input, JMcQ!

Picky ~JA~

You are quite welcome 🙂 Hopefully you will enjoy
the chops!

I use the boneless chops like chicken or turkey
medallions; I pound them flat, salt & pepper; quickly pan
sear them in butter and olive oil; add garlic and onion,
some white wine; simmer to reduce the liquid and cook
through. Sprinkle with chopped parsley and add some lemon
slices or zest.

Jill

In article <[email hidden]>,

jmcquown said:

Pizen said:

That sounds good, but it is about as Southern as an egg
cream.

Hey, I never said the boneless chops were 'Southern' 🙂

Quoted message said:

Traditionally we use thin (1/2 inch or so) bone-in
chops, season them well, dip into an egg wash, and then
dredge through flour. You can season the flour, but I
think sometimes that burns too easily. Shake the excess
off and fry until golden brown. Momma used lard or
Crisco, but I don't think you have to be that literal.

Nope, corn oil or canola oil works just as well 🙂

EVOO! ;-)

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and
they are all owned by cats! -- Asimov

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

Pizen said:

That sounds good, but it is about as Southern as an
egg cream.

Argh. I got a craving for an egg cream last week when he
introduced his Texan girlfriend to one (she tried it with
trepidation and pronounced it ... Hey, it's good! like
generations of New Yorkers could be wrong?) ... now you
had to bring it up again. I must get to the store for
Fox's U Bet!!!

nancy

Richard's ~JA~ said:

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~

Try using pork chops with the bone in. The water-injected
boneless pork 'steaks' most US supermarkets carry will
nearly always cook up dry.

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Pizen said:

That sounds good, but it is about as Southern as an egg
cream.

Argh. I got a craving for an egg cream last week when he
introduced his Texan girlfriend to one (she tried it with
trepidation and pronounced it ... Hey, it's good! like
generations of New Yorkers could be wrong?) ... now you
had to bring it up again. I must get to the store for
Fox's U Bet!!!

nancy

Okay, gotta ask.........What in the hell is an egg
cream? kili

in article [email hidden], Nancy Young at
[email hidden] wrote on 3/28/04 10:42 AM:

Quoted message said:

Pizen said:

That sounds good, but it is about as Southern as an
egg cream.

Argh. I got a craving for an egg cream last week when he
introduced his Texan girlfriend to one (she tried it with
trepidation and pronounced it ... Hey, it's good! like
generations of New Yorkers could be wrong?) ... now you
had to bring it up again. I must get to the store for
Fox's U Bet!!!

nancy

Saw it yesterday in a squeeze plastic bottle. I was highly
offended! Although, it is infinitely easier to control.
Still...UBet needs to come from a jar. I never did send away
for the pump thingy for it.

Now, the jar may be history. Which means the one in my
fridge may be collectible!!! LOL

I don't use it often, and a jar can last me 2 years,
but there is always a jar of it in my fridge. Always
was, growing up. Even in college, I had a jar of Ubet
in the fridge.

in article [email hidden], kilikini at
[email hidden] wrote on 3/28/04 11:35 AM:

Quoted message said:

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Pizen said:

That sounds good, but it is about as Southern as an egg
cream.

Argh. I got a craving for an egg cream last week when he
introduced his Texan girlfriend to one (she tried it with
trepidation and pronounced it ... Hey, it's good! like
generations of New Yorkers could be wrong?) ... now you
had to bring it up again. I must get to the store for
Fox's U Bet!!!

nancy

Okay, gotta ask.........What in the hell is an egg
cream? kili

go here: foxs-syrups.comegg cream.htmlOpen ↗

and read for yourself!!!

Sheryl Rosen said:

[email hidden] wrote on 3/28/04 11:35 AM:

Quoted message said:

Quoted message said:

Quoted message said:

Argh. I got a craving for an egg cream last week when
he introduced his Texan girlfriend to one (she tried it
with trepidation and pronounced it ... Hey, it's good!
like generations of New Yorkers could be wrong?) ...
now you had to bring it up again. I must get to the
store for Fox's U Bet!!!

Quoted message said:

Quoted message said:

Quoted message said:

nancy

Okay, gotta ask.........What in the hell is an egg
cream?

Quoted message said:

go here: foxs-syrups.comegg cream.htmlOpen ↗

and read for yourself!!!

Cute site, Sheryl. I was going to ask you to post the recipe
as I don't trust my memory.

nancy

Give this recipe a try.
Best pork chop recipe I've had.
foodnetwork.com0,,FOOD 9936 10770,00.htmlOpen ↗

Sheryl Rosen said:

in article [email hidden],
kilikini at [email hidden] wrote on 3/28/04
11:35 AM:

Quoted message said:

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Pizen wrote:
>
> That sounds good, but it is about as Southern as an egg
> cream.

Argh. I got a craving for an egg cream last week when he
introduced his Texan girlfriend to one (she tried it
with trepidation and pronounced it ... Hey, it's good!
like generations of New Yorkers could be wrong?) ... now
you had to bring it up again. I must get to the store
for Fox's U Bet!!!

nancy

Okay, gotta ask.........What in the hell is an egg
cream? kili

go here: foxs-syrups.comegg cream.htmlOpen ↗

and read for yourself!!!

Thanks for that link! I've never seen (or heard of) egg
creams except in this newsgroup, and have always (since
the first thread I read) wanted to try them. The page says
in Florida, I can find "Fox's U Bet" in Publix
Supermarkets. I'll have to check. What section of the
store would I look in?

BOB

in article [email hidden], Nancy Young at
[email hidden] wrote on 3/28/04 12:39 PM:

Quoted message said:

Sheryl Rosen said:

[email hidden] wrote on 3/28/04 11:35 AM:

Quoted message said:

Quoted message said:

> Argh. I got a craving for an egg cream last week when
> he introduced his Texan girlfriend to one (she tried it
> with trepidation and pronounced it ... Hey, it's good!
> like generations of New Yorkers could be wrong?) ...
> now you had to bring it up again. I must get to the
> store for Fox's U Bet!!!

Quoted message said:

Quoted message said:

> nancy

Okay, gotta ask.........What in the hell is an egg
cream?

Quoted message said:

go here: foxs-syrups.comegg cream.htmlOpen ↗

and read for yourself!!!

Cute site, Sheryl. I was going to ask you to post the
recipe as I don't trust my memory.

nancy

It's basically 3 ingredients, on that everyone agrees. Milk,
Ubet, seltzer.

The real arguments happen when the discussion turns to
technique. What goes in first, the milk or the ubet? How
much of each? Seltzer from a bottle? Seltzer from a siphon?

"Sheryl Rosen" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

in article [email hidden],
kilikini at [email hidden] wrote on 3/28/04
11:35 AM:

Quoted message said:

"Nancy Young" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Pizen wrote:
>
> That sounds good, but it is about as Southern as an
> egg cream.

Argh. I got a craving for an egg cream last week when
he introduced his Texan girlfriend to one (she tried it
with trepidation and pronounced it ... Hey, it's good!
like generations of New Yorkers could be wrong?) ...
now you had to bring it up again. I must get to the
store for Fox's U Bet!!!

nancy

Okay, gotta ask.........What in the hell is an egg
cream? kili

go here: foxs-syrups.comegg cream.htmlOpen ↗

and read for yourself!!!

There isn't any egg in it! And what's U Bet? Is that like
Hershey's? kili

in article [email hidden], kilikini at
[email hidden] wrote on 3/28/04 2:01 PM:

Quoted message said:

"Sheryl Rosen" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

in article [email hidden],
kilikini at [email hidden] wrote on 3/28/04
11:35 AM:

Quoted message said:

"Nancy Young" <[email hidden]> wrote in
message "]news:[email hidden]...
> Pizen wrote:
>>
>> That sounds good, but it is about as Southern as an
>> egg cream.
>
> Argh. I got a craving for an egg cream last week when
> he introduced his Texan girlfriend to one (she tried it
> with trepidation and pronounced it ... Hey, it's good!
> like generations of New Yorkers could be wrong?) ...
> now you had to bring it up again. I must get to the
> store for Fox's U Bet!!!
>
> nancy

Okay, gotta ask.........What in the hell is an egg
cream? kili

go here: foxs-syrups.comegg cream.htmlOpen ↗

and read for yourself!!!

There isn't any egg in it! And what's U Bet? Is that like
Hershey's? kili

well they are both chocolate syrup.

in article [email hidden], BOB at
[email hidden] wrote on 3/28/04 12:47 PM:

Quoted message said:

Sheryl Rosen said:

in article [email hidden],
kilikini at [email hidden] wrote on 3/28/04
11:35 AM:

Quoted message said:

"Nancy Young" <[email hidden]> wrote in
message "]news:[email hidden]...
> Pizen wrote:
>>
>> That sounds good, but it is about as Southern as an
>> egg cream.
>
> Argh. I got a craving for an egg cream last week when
> he introduced his Texan girlfriend to one (she tried it
> with trepidation and pronounced it ... Hey, it's good!
> like generations of New Yorkers could be wrong?) ...
> now you had to bring it up again. I must get to the
> store for Fox's U Bet!!!
>
> nancy

Okay, gotta ask.........What in the hell is an egg
cream? kili

go here: foxs-syrups.comegg cream.htmlOpen ↗

and read for yourself!!!

Thanks for that link! I've never seen (or heard of) egg
creams except in this newsgroup, and have always (since
the first thread I read) wanted to try them. The page says
in Florida, I can find "Fox's U Bet" in Publix
Supermarkets. I'll have to check. What section of the
store would I look in?

BOB

It might be in one of two places. It should be next to
Hershey's syrup and Nestles Quick, but it could also be in
the "kosher" aisle.

This time of year, it might even be by the Passover items.
Which means it's made with sugar, not corn syrup.