Food prøn: Granny Cracker’s fried pork chops
If you don’t dig on swine or have cholesterol issues, kindly avert your eyes from the above photo and do not read this recipe. These pork chops are fried—so help me god!—in a combination of bacon grease and Crisco.
Fry a pound of bacon in a large skillet for breakfast. Save the grease. Add a dollop or two of Crisco to achieve a fat-depth in the skillet of about 1/4 to 1/2 an inch (depending on the thickness of your chops—the grease should be deep enough so they’ll be half submerged). Heat to medium-high.
Place dry ingredients in paper bag. Rinse chops in water, place ‘em in the bag and shake vigorously. Add coated chops to skillet and fry until golden brown on both sides.
While the chops are frying, dump the flour mixture into the trash and flatten the paper bag to serve as a grease-draining platform for the chops once they’re cooked.
Serve with whatever fixings you like. These chops were consumed with steamed fresh green beans tossed with a little Italian dressing.
PS: This sort of cooking earned me my nickname—and subsequent internet pseudonym—from my elitist New Yorker husband.