I grew up on these and so did my son Josh, another of his all time favorites. These are delicious, fried in butter, the fat on the sides all brown, salty and crispy. Our cholesterol is good so Dwight and I will still enjoy.
- 4 center loin pork chops about 3/4" thick, with the bone and fat. Four fit nicely into a frying pan.
Fry up about 1/4 cup of butter to the point of almost smoking without burning and put in your chops. Fry them for a few minutes and swirl them around. When you see them puff up, make one or two cuts into the middle of them to open them apart so that they will lie flat in the frying pan.
Turn them over and cook about 10 minutes mores
You can eat every little bit of these chops, dont forget to pick up the bone and nibble off every little tasty morsel.
Remove the chops to a plate.
Making the Gravy
Take a half cup of red wine, one package of Knorr Demi Glace and water to make one cup.
Mix this into all the bits and butter in the frying pan and give it a stir and cook for a few minutes. Delicious gravy.
Or you could sprinkle in about a tbsp of flour, a bit of salt and whisk it around in the hot butter. Add, milk or water or water and wine. If you have a gravy browning liquid like kitchen Bouquet, that adds a nice color.
Making the Gravy
Take a half cup of red wine, one package of Knorr Demi Glace and water to make one cup.
Mix this into all the bits and butter in the frying pan and give it a stir and cook for a few minutes. Delicious gravy.
Or you could sprinkle in about a tbsp of flour, a bit of salt and whisk it around in the hot butter. Add, milk or water or water and wine. If you have a gravy browning liquid like kitchen Bouquet, that adds a nice color.
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