Gourmet Pork Chops

The BEST pork chops ever!

Many years ago, my mother-in-law at the time, gave me a fantastic meat cookbook. There must be 25 recipes for pork chops, so I tried a few, but one in particular stood out above the rest. The beauty of this recipe is that I find making them in my electric skillet the best way to go, and they come out so tender and flavorful.

When I make these, you can either use regular cuts of pork chops or the big thick full filet chops. The thick ones, of course, take a little longer to cook. If we are serving these for company, I like to use the bigger chops.

This recipe calls for “sweet and sour”. Brown sugar is the sweet and vinegar is the sour. The vinegar also helps to tenderize the chops. To some of you, this may not sound great, so you will just have to trust me and try. this. recipe.

Ingredients

Flour for coating the pork chops

4 Pork chops

Butter (1 to 2 tablespoons)

Salt and pepper to taste

¼ Cup vinegar plus extra as needed

1 Cup water plus extra as needed

2 Tablespoons brown sugar

Preparation

Flour the pork chops and brown in the butter in an electric skillet. (If you don’t have an electric skillet, you and use a large skillet on your stovetop.) Sprinkle both sides with salt and pepper. Combine the ¼ cup of vinegar and 1 cup of water, add the brown sugar and mix well. Pour the mixture around the pork chops (not directly on them). Cover the skillet and cook slowly until tender, about 1 hour. Watch them closely as the liquid will tend to evaporate. I also like to keep turning them so they get nice and brown on both sides. To add liquid, I like to mix a little vinegar into the water, and then add to the pan as needed.

When serving, add the liquid from the pan on top of each chop.