How We Make Fried Pork Tenderloin, Mama's Best Southern Cooking Tutorials
- Published on: 6/8/2018
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 150 acres and we mostly raised cattle. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people.
Fried Tenderized Pork
1/4" THICK TENDERIZED PORK CHOPS
1 1/2 CUPS SELF-RISING FLOUR
WEBER STEAK N CHOP
2 EGGS (ROOM TEMP.)
Take pork out of package.
-Place flour in a shallow pie plate.
-Place eggs in a shallow pie plate and whisk well.
Sprinkle one side of chops well with steak n chop, pepper, & salt. Now place each chop in the egg and then into flour pressing the flour into chop. Dip and batter both sides and place them back on a large platter.
Fry chops in 1/2"deep HOT oil in a large skillet. Fry 3 minutes first side on medium/high. Flip them and fry 2 minutes on last side. You may have to turn heat down slightly to prevent burning. Use drippings and make my white gravy recipe on page 100 to serve over chops! Pork chops: 150-degree internal temp. minimum!
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