STOP Frying Your Pork Chops The OLD WAY! Try These 48 Appalachian Cooking Tricks

🔗 Grandma never wrote hers down, so my wife finally did. All 118 plus much more. Get em before they're gone: https://cecilrowe.com Cecil Rowe has fried a pork chop the mountain way for sixty years — the way his daddy cooked one in a Dutch oven banked down in the hearth coals — and in this one he counts down the whole of it: forty-eight Appalachian pork-chop secrets, from forty-eight all the way to one. He starts with the bones of it (buy the whole loin and cut your own, thick and bone-in, read the grease with a pinch of flour, pull it at a whisper of pink instead of gray) and works clear through the whole mountain table — milk gravy and red-eye gravy, kilt lettuce wilted in the hot grease, soup beans and cornbread, kraut and chops down in one pot, a bed of sweet onions. He teases the little pot of gold cooking down on the back of the stove the entire way and holds it back to number two, and saves for the very end the oldest answer there is — the way his daddy sealed a chop in iron down in live coals so it never once came out dry. In this one, Cecil covers: • Buying it right — the whole loin cut your own way, thick and bone-in over thin and boneless • Reading the grease with a pinch of flour, the stone-ground cornmeal dredge, and pulling the chop at 145 degrees instead of gray • Saving every drop — the grease can on the stove, fried apples in the chop grease, milk gravy and red-eye gravy off the drippings • The whole mountain table — kilt lettuce, soup beans and cornbread, kraut and chops in one pot, a bed of sweet onions • The little pot of gold he keeps cooking down, teased the whole way and held back to number two • And the oldest way of all — the Dutch oven banked in the coals, the evenest way there ever was to cook a chop Who taught you the old ways — a daddy, a mama, some neighbor at the next stove over? Tell Cecil down in the comments, and tell him what your people called these where you come from. CHAPTERS 0:00 A Pot of Something Gold on the Stove 2:01 Cut Your Own from the Whole Loin 2:48 Pork Chops and Tart Applesauce 3:35 Why Mama Cooked It Gray 4:22 Pull It at a Whisper of Pink 5:10 Read the Grease with a Pinch of Flour 5:57 Buy Them Thick and Bone-In 6:42 Soak in Salt Water First 7:26 Season It Like Breakfast Sausage 8:11 Dredge in Stone-Ground Cornmeal 8:56 Milk Gravy to Stretch the Meat 9:37 Fry in Black Iron with Lard 10:30 Keep a Grease Can on the Stove 11:12 A Bed of Sweet Onions 11:56 Fried Apples in the Chop Grease 12:40 Drop the Bone in a Pot of Soup Beans 13:32 Kraut and Chops in One Pot 14:17 Salt Them the Night Before 15:02 The Flavor's in the Brown Bits 15:47 Mop It with Apple Butter 16:31 A Slow Turn of Hickory Smoke 17:14 Double-Dredge with Milk in the Flour 17:56 Let the Breaded Chop Set 18:40 Red-Eye Gravy from the Drippings 19:33 Glaze It with Dark Sorghum 20:18 Start It Fat-Side Down in a Cold Skillet 21:09 Rub with Brown Sugar and Black Pepper 21:50 Thaw It All the Way Through 22:26 Dredge in Cracker or Cornbread Crumbs 23:09 Brine It in Sweet Apple Cider 24:03 Leave the Fat Cap On and Score It 24:44 A Sweet-Hot Cider Vinegar Sop 25:31 Cook Them with Ramps in Spring 26:16 Render Your Own Lard and Cracklings 27:11 Bard a Lean Chop with Fat Back 27:53 Keep Salt Pork and Streak-o'-Lean 28:37 Clamp a Lid and Let It Self-Baste 29:16 Keep It Whispering, Never Boil 30:00 Dry-Cure in Salt and Sugar 30:49 Braise Them in Saved Pot Liquor 31:30 Rest It Before You Cut 32:12 Kilt Lettuce in the Hot Grease 33:01 Cooked Chops Down in a Crock of Lard 33:47 A Cold Chop in a Biscuit 34:27 Cornbread to Sop, Then Buttermilk 35:10 Check Doneness by Cutting to the Center 35:53 Why the Lean Chop Dries Out 36:38 At Last, the Gold in the Pot 37:29 The Oldest Answer — a Dutch Oven in the Coals 38:37 Come Set With Me a Spell