- 6 each pork chopsSliced 0.5" thick, boneless loin
- 3 Tbsp Yellow Corn Meal
- 3 Tbsp FlourI used Bob's Red Mill Brown Rice flour, but you can use regular
- 3 Tbsp OilI use Grapeseed Oil; 2 Tbsp for frying chops
- 1 tsp Paprikaground
- 1 tsp Garlic Powder
- 5 Tbsp Ketchup
- 1,5 cup MilkWhole; you can water instead
- 1 each Yellow OnionLarge
- 1 each Carrots0.3 cup, grated or chopped
- 2 each Banana PepperFresh, cut in strips
- 1.5 tsp, divided Kosher Salt0.5 tsp for the flour mix, 1 tsp for the gravy
- 0.5 tsp Black PepperFreshly ground
- 1 Tbsp Worcestershire sauce
Who doesn’t like a good pork loin chop, nice and juicy?
So I bought four pounds of pork loin the other day, and the total was only $6.30. The pork loin needed to be cooked sooner than later! My family of three would eat the whole thing all at once, but I decided to split it and make at least three meals out of it. “Frugal” is my new mantra these days!
The first pound was sliced into chops that I wanted to bake. I looked through my wonderful copy of the 1968 “Meat” cookbook by Panhellenic Society of Montgomery, Alabama. There were many good recipes for pork chops in there, however all of them called for a two-hour cooking time.
To let that swine enjoy my hot oven for that long while the family are almost screaming from being hungry? No way! I had less than an hour to feed my hungry people who by then had already asked me “What’s for dinner and when are we gonna eat?” at least five times! So the recipe I came up with was a combination of those that I saw in the book.
I served the saucy pork loin chops with creamy mashed potatoes, and it was a hit! The family ate everything to the last bit. I could not be happier because I spent less than $5 to put the delicious meal on the table!
Add milk to flour mixture and mix well. Place pork chops on veggies. Pour gravy on top of the chops. Cover with the lid and place in the cold oven. Turn the oven on 420F, set the timer for 50 minutes. Prepare Creamy Mashed Potatoes (see the recipe).