About: Skillet-fried Pork Chops

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Fried pork chops retain their tenderness and moisture when they aren't cooked to death. Cook ½-inch chops 5 minutes each side; ¾-inch chops only 8 minutes; 1-inch chops 10 minutes a side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes. * Contributed by Catsrecipes Y-Group * Source: The Fannie Farmer Cookbook by Marion Cunningham * Typed by: Susan * Serves 6

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rdfs:label	Skillet-fried Pork Chops
rdfs:comment	Fried pork chops retain their tenderness and moisture when they aren't cooked to death. Cook ½-inch chops 5 minutes each side; ¾-inch chops only 8 minutes; 1-inch chops 10 minutes a side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes. * Contributed by Catsrecipes Y-Group * Source: The Fannie Farmer Cookbook by Marion Cunningham * Typed by: Susan * Serves 6
dcterms:subject	Cathy's Recipes Chicken stock and broth Recipes Cider Recipes Pork chop Recipes
abstract	Fried pork chops retain their tenderness and moisture when they aren't cooked to death. Cook ½-inch chops 5 minutes each side; ¾-inch chops only 8 minutes; 1-inch chops 10 minutes a side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes. * Contributed by Catsrecipes Y-Group * Source: The Fannie Farmer Cookbook by Marion Cunningham * Typed by: Susan * Serves 6

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