Pig, Part One: A Wonderful, Magical Animal

Does that look as good as it tasted?  I don't think so.  It was delish though, I swear.  It was so good I started eating it before I remembered to take a picture.

Right now I am rockin' to George Michael while Tom does the dishes, Lucy is sitting in the bath and Harris is sleeping.  Yes, it is an awesome Friday night.  Oh dear god, what happened to my life.  I used to be cool.  

Anyway, let's not get too depressed, you can still eat delicious pork chops into your thirties.  This recipe is old school, out of the book of Tom's Grandma Charles.  To summarize, gravy = good stuff.  I like to make my own gravy, but this meal is is great because it is so convenient, hence the jars of gravy.  If you are daring, or have some extra time, make your own.  You can do it!

Grandma's Pork Chops

Serves 4

4 center cut pork chops, bone in

one sleeve saltine crackers, crushed

salt and pepper to taste

2-3 eggs

2 T milk

3-4 T canola oil

5 T butter, divided

2 8 oz packages mushrooms, sliced

2 sm. jars pork gravy

3 T butter, cut into small dots

Preheat oven to 325 degrees.  Scramble egg and milk mixture in one shallow bowl, and crushed saltines with salt and pepper in another.  Dip pork chops in egg mixture and then coat in saltines until they are fully covered in saltine mixture.

Pre-heat a non-stick skillet to medium high heat and add the canola oil.  When it is nice and hot add the chops and brown on both sides.  Remove chops to a baking dish.  Clean skillet of all brown bits and return to heat over medium flame.  Add 3 T butter and mushrooms and saute until mushrooms are soft and browned, about 10 minutes.  Add gravy, stir to combine, and pour over chops. Dot remaining 2 T butter on top, cover with foil.  Bake, covered, for 2 hours.  

I recommend serving with mashed potatoes, because you have lots of delicious gravy to soak up.  We also served with one package of sauteed spinach, sauteed with a little olive oil and s+p.