NEVER Fry Your Pork Chops Again - Try This Old SOUL FOOD Trick

📖 Get all 305 of Grandma's secrets here: https://earlenetatum.com You put the chop in a hot pan, turned it once and took it up grey. Then somebody at the table said the pork was tough and the hog got the blame. The hog was fine. Frying was the wrong job for it. This is the smothered chop the way it was done on a stove nobody could set: one iron skillet, a lid heavy enough to hurt, four onions, and flour that goes in twice. The second time is the one most people leave out. The chop that can take this is not the one they set out front at the meat case. I give you the words to say at that counter, and you will need them. Here is the afternoon, in order: 0:00 Why a fried chop comes out tough 2:01 The meat case, and what to ask for 3:46 Salt the night before 5:07 Dry them and dust them 6:53 The two years I quit making this 8:38 The pan and the fat 10:36 Colour, not cooking 12:27 Four onions and twenty minutes 14:23 The flour goes in the second time 16:53 Everything back in, lid down flat 19:01 How you know without a gadget 20:45 Ten minutes off the fire 22:23 What goes under it 24:10 The whole thing short enough to carry There is a new recipe here every single day. Come back and cook with me. Next time I am doing what goes under it. The potatoes, and the part of boiling them nobody told you.