Marion's Butterfly Pork Chops and Gravy
My Mother in Law was from Illinois. When she cooked, she could really cook! Being from the south, I had only had pork chops fried in a skillet. This is her recipe.
My Mother in Law was from Illinois. When she cooked, she could really cook! Being from the south, I had only had pork chops fried in a skillet. This is her recipe.
- Carbohydrate 3.63103958030949 g
- Cholesterol 82.6333333333333 mg
- Fat 8.60798749996117 g
- Fiber 0.148645835461518 g
- Protein 27.071677082924 g
- Saturated Fat 3.02974895832719 g
- Serving Size 1 1 Serving (128g)
- Sodium 59.3354166665874 mg
- Sugar 3.48239374484797 g
- Trans Fat 0.788651041653786 g
- Calories 208 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a large cast iron skillet, preferably with tall sides, heat a small amount of vegetable oil over medium high heat.
- Add the pork chops that you have seasoned with salt and pepper.
- Brown on both sides for 7 minutes per side.
- Add water to about 3/4 the way up the sides of the pork.
- Cover tightly with lid and place in a 350 degree oven for about an hour. (This is called braising)
- Remove meat, set aside and keep warm.
- Heat the skillet with the remaining water and drippings to a boil.
- Mix the flour and a little water in a container to make a slurry.
- Add to the boiling drippings and stir.
- When it comes back to a boil, add more water if necessary to thin gravy.
- Add salt and pepper to taste.
- Simmer 5 minutes.
- Serve with mashed potatoes.
A Taste of Home: Marion's Famous Pork Chops
Growing up in the South, my culinary experiences revolved around simple, skillet-fried fare. Pork chops were a staple, but they were always cooked one way: crispy on the outside, juicy on the inside, and pan-fried to perfection. Then, I met my mother-in-law, Marion, a wonderful woman from Illinois. She opened my eyes to a whole new world of flavor and cooking techniques. Her recipes were infused with a Midwestern heartiness that was entirely different from anything I'd known before. One of her signature dishes that remains etched in my memory is her delicious Butterfly Pork Chops and Gravy. This isn’t your average Southern fried pork chop. This is a culinary journey, a tender, flavorful experience.
Marion’s recipe was far more than just a way to cook pork; it was a testament to her love and generosity. It was a dish that always brought our family together, a comfort food that filled our bellies and our hearts. The aroma alone, that intoxicating blend of savory pork, rich gravy, and subtle herbs, could transform a simple weeknight dinner into a celebration. The beauty of this dish is its simplicity, the fact that even a busy working mom like myself could easily whip up this delightful meal. The combination of braising in the oven and the rich homemade gravy was a revelation, resulting in tender pork chops bursting with flavor. The gravy, thick and luscious, is the perfect complement, coating every bite in deliciousness.
The magic of this recipe lies not just in its ingredients, but in the process. The braising technique ensures that the pork chops remain incredibly moist and tender, a far cry from the sometimes dry results of simply pan-frying. It’s a method that’s both forgiving and rewarding, perfect for even the most novice cooks. While it involves some oven time, the preparation itself is remarkably straightforward, making it ideal for a busy weeknight dinner. And trust me, the compliments will flow! The tender, juicy pork chops, perfectly coated in a rich, savory gravy – it's a combination that's sure to please even the most discerning palates. Over the years, I've made this recipe countless times, sharing it with friends and family, each time reliving the warmth and memories associated with Marion's kitchen.
More than just a recipe, Marion's Butterfly Pork Chops and Gravy is a legacy, a taste of home that continues to bring joy to our family. The aroma of these pork chops cooking evokes memories of gatherings, laughter, and the unconditional love of a wonderful woman. It is a dish that I cherish, not just for its incredible taste, but for the story it tells, the memories it evokes, and the connection it creates.
Beyond the Recipe: A Reflection on Family and Food
Food, for me, has always been more than mere sustenance. It’s a language of love, a bridge between generations, a conduit of shared experiences. Marion’s pork chop recipe isn’t just a collection of ingredients and instructions; it’s a legacy passed down, a testament to family bonds. Each time I prepare it, I’m not just cooking a meal; I’m keeping a cherished memory alive. It's a comforting ritual, a way to connect with the past while nourishing my present. It’s about sharing, about community, and about creating lasting moments around the dinner table.
This dish isn’t just about the deliciousness of the meat and gravy; it's about the story behind it, the hands that originally crafted it, and the love that infused every step of the process. It's a reminder that the simplest meals can often be the most meaningful, and that the true recipe for happiness lies not in the intricacy of a dish, but in the sharing and the memories made while enjoying it. So, gather your loved ones, prepare Marion's recipe, and savor not only the food, but the rich tapestry of family, love, and culinary tradition that it represents. It’s a meal that will nourish your body and soul, a testament to the power of food to connect us across time and generations. It's a flavor of home, no matter where you are.
