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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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I (Bird) adapted this recipe from a wonderful little mom/pop truck stop off I-85 in cowpens, SC called Mr. Waffle. This recipe makes very tender chops that are full of flavor. We prefer thin cut breakfast chops, but this recipe is also good using a family pack of assorted chops. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe. Ingredients:
1 teaspoon black pepper |
1 tablespoon garlic powder |
2 tablespoons paprika |
8 pork chops |
2 tablespoons vegetable oil |
1 tablespoon bacon grease |
flour, for dredging |
Directions:
1. Heat oven to 250F (low). Mix spices together and rub generously onto both sides of chops. Set aside.
2. Heat oil and bacon grease in a large skillet. Dredge chops in flour (using a plastic grocery bag makes it super easy) and sear chops (in batches) over medium high heat just to brown the outside. Add extra oil if necessary.
3. Place the chops into a 9x13 pan directly from the pan so the excess grease also goes into the baking dish.
4. When all the chops are seared and in the baking dish, cover very tightly with foil. Bake for about 2 hours for perfect tenderness.
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