couple boneless chops
pounded them alittle thinner with a tenderizer hammer
red potatoes cut up, coated with a little Safflower oil with salt, pepper, and chopped fresh parsley. Gonna throw these in the oven and roast them for about 30 minutes or so.
double dredged the chops in seasoned flour
chops frying away in melted lard and a little bacon grease
soon as the chops were done, poured off the excess melted lard and added flour to make a roux for gravy
once the roux was a nice color, added milk, salt, and black pepper, then stirred til thick and creamy
chop served up with roasted taters and milk gravy, creamed corn, and some fresh cracked black pepper.
