Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available HERE now, as well as our brand new full-length cookbook "Tried and True"
Southern Pork Chops
4 pork chops 1/2 onion, diced 3 slices bacon 2 tbsp butter 2 tbsp cornstarch 3/4 cup water salt & pepper
Cook bacon in a skillet until crisp. Remove and pat dry with paper towel. Leave drippings in the pan. Add 1 tbsp of the butter and sliced onions to the same pan. When the onion has cooked to the translucent stage, remove them from the pan, and set aside. Season your pork chops slightly with salt and pepper. I used only pepper since the bacon drippings had enough saltiness for my taste. Brown pork chops in the same skillet that you used to cook the bacon and onions. (about 4 minutes on each side) Chop up the bacon, and add it and the cooked onions back to skillet. Add 3/4 cup water (add more if you want more gravy - I added 1 1/4 cup), with the other 1 tbsp butter, and cover. Cook on a low boil for 10 minutes or longer (I left mine for about 30 on a very low boil) When you're ready to serve, mix the 2 tbsp of cornstarch with about 1/4 cup water until dissolved. Remove pork chops from the pan, and add the cornstarch mixture to the liquid in the skillet. Stir until thickened, and serve as a gravy over the pork chops.