Maw-Maw's Pork Chops

Maw-Maw's Pork Chops

1960

4 (3/4 inch) thick pork chops 

2/3 cup flour

1 1/2 tsp. pepper

1 tsp. salt

1/2 cup vegetable oil. 

2 or 3 cups water.

Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.

Remove pork chops from skillet to a plate.  

Sprinkle leftover flour into remaining oil slowly, brown flour to make a roux, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. The longer you cook it, the darker the roux will become. Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace.  

Turn heat down on roux then slowly stir in water, a whisk works better on this part.  Once all the water has been added add pork chops back into the skillet, cover the chops with more water if need be to cover pork chops.  Put lid on skillet turn to low and steam in roux for an hour or until the pork chops start to fall apart.  

Serve with rice, pour pork chop gravy over rice and chops. 

This recipe has been pasted down from mother to her daughters, her daughters to granddaughters a favorite weekly meal requested by visitors to the farm.  

Enjoy