Although the menu at Sylvia's now offers things like grilled salmon, the
old dishes are still the staples. This recipe. from "Sylvia's Soul Food,"
calls for shoulder chops, but we tested it with pork loin chops. You could also
halve the meat and vegetables, but keep the gravy ingredients the same.
8 (3/4-inch thick) shoulder pork chops
1 teaspoon plus 1 tablespoon salt, divided
1 teaspoon plus 1 tablespoon ground black pepper, divided
2 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup vegetable oil
2 large onions, coarsely chopped
2 green bell peppers, cored, seeded and coarsely chopped
2 stalks celery, coarsely chopped
2 cups water
Trim excess fat from the edges of the pork chops. Sprinkle each with some of
the 1 teaspoon salt and pepper.
Season 2 cups flour with the remaining 1 tablespoon salt and pepper. Dredge chops
in the flour until coated on all sides, shaking off excess flour.
Pour the vegetable oil in a deep, heavy skillet, such as cast iron, over medium-high
heat. When the oil begins to shake slightly, add as many pork chops as will fit
without crowding. Fry, turning once, until well-browned on both sides, about 5 minutes.
Remove chops to a plate and repeat with remaining chops.
Pour off all but 1/4 cup drippings from the skillet. Reduce the heat to medium
and add onions, green peppers and celery. Cook until brown and soft, about 10 minutes.
Sprinkle 2 tablespoons flour over the vegetables and bottom of the skillet. Cook,
stirring, until flour is golden brown.
Slowly pour in 2 cups water. Stir, then cook until thickened.
Place pork chops in a Dutch oven or divide between two skillets. Top with the
gravy and vegetables. Cover tightly and cook over low heat until pork chops are
cooked through, about 15 minutes.
Yield: 8 servings
Posted by GayleL at Recipe Goldmine June 10, 2001.
Source: charlotte.com - compiled by The Observer staff