Once a week during my childhood my grandmother (Beverly) would pick me up from school and take me to my piano lesson. I always looked forward to this day because after my lesson she always made dinner. Now, she wasn’t one to cook with a lot of variety. So the meal was usually one of four choices: meatloaf, spaghetti, tuna casserole, or pork chops.
I’m sure you can tell by the title of this post that the pork chops are the meal that I always hoped she was cooking! You may be thinking that a simple breaded pork chop is nothing special, but one taste of them and you would understand.
After she passed away (almost 10 years ago), it seemed as though the pork chops were just a memory. It was only about 2 years ago that I began attempting to replicate them. I think I have come very close, but I don’t think mine will ever be as good as hers were!
Below I’ve included a photo of Grammy Beverly – she was actually making pork chops when it was taken!
The secret to these pork chops is to use bone-in chops and cook them low and slow. I know it seems weird for a breaded piece of meat, but I promise you it’s good! The breadcrumbs create a protective coating, which keeps the meat juicy while giving it great flavor.
Grammy only ever served her pork chops alongside mashed potatoes and corn. I always stick with the mashed potatoes, but I switch up the vegetables all the time. This time I went with peas, which you all know I love! My mom made sure to remind me that corn is a must for this meal. Really though, you can serve the pork chops with whatever you’d like.
One bite of these wonderful pork chops brings back a lot of good memories. I don’t make them very often, but when I do it always puts a smile on my face.
Do you have a favorite nostalgic meal?
These slow cooked pork chops are juicy and flavorful. Serve them with mashed potatoes and our favorite vegetable for a classic meal.
Serves: 4 | Prep Time: 10 Min. | Cook Time: 2 Hours
1 Cup All-Purpose Flour, plus more for gravy
2 Eggs, beaten
1 ½ Cups Seasoned Breadcrumbs
Kosher Salt and Freshly Cracked Black Pepper
4 (bone-in) Pork Chops, excess fat trimmed
Olive Oil, for drizzling
1 Cup Chicken Broth
Lay out 3 shallow dishes that you will use to bread the pork chops. Put the flour, eggs, and breadcrumbs in each one. Season the flour well with salt and pepper. Taking one pork chop at a time, dip into the flour and coat both sides, then dip into the egg. Allow the excess egg to drip off before placing the chop into the breadcrumbs, coat well the breadcrumbs. Repeat with remaining pork chops until all are breaded. Refrigerate the pork chops for at least 30 minutes, or up to 3 hours.
Heat a large skillet over medium-high heat and drizzle with olive oil. Add the pork chops and brown evenly on both sides, about 4-5 minutes per side. Turn the heat down to medium-low and add just enough water to cover the bottom of the pan. Partially cover the pan with a lid and cook the pork chops for at least 1 hour, or up to 2, adding water as needed to keep them moist. Allow all of the water to evaporate right before you’re ready to eat.
Remove the pork chops from the pan, place them on a plate and cover with foil. Let the chops rest while you prepare the gravy. Turn the pan up to medium-high heat and sprinkle the drippings evenly with flour – about 1 tablespoon. Whisk the flour to combine with the drippings and cook for 1 minute. While whisking, slowly pour the chicken broth into the pan and cook until thickened, about 2-3 minutes. Season the gravy with salt and pepper and serve with the pork chops.
- I like to let the pork chops rest for at least 30 minutes in the fridge after I bread them. I find the coating adheres better so that you don’t end up with the coating falling off in the pan.
- If you don’t have enough drippings in the pan, add a little more olive oil before you sprinkle in the flour.
- My grandmother always let these simmer for the afternoon, and from what I can remember it was at least 2 hours. I have cooked them in an hour and they are good, but 2 is better. I’ve come very close to the pork chops I remember, but hers will always be better!
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