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Pork Chops & Gravy

I’m such a sucker for new recipes . . especially the ones with pictures!  The January issue of Southern Living arrived yesterday with a note that it’s my last issue.  Just about the time I think I no longer need to subscribe, an issue like this one arrives — chock full of good recipes.

My menu for this week was already made up but I did have pork chops on the menu for this evening so with just a few changes, I was able to use one of the yummy recipes found in the magazine. These pork chops were delicious!

They were served with rice and gravy (onion gravy also in the magazine), along with pickled beets and a salad.  The pork chops were dredged in panko and herbs before frying and they’re crunchy on the outside but juicy on the inside.  Thank goodness there are leftovers!

And those sticky buns on the cover . . I’m hoping I can hold out til tomorrow before making those!

Reader Interactions

Comments

  1. I know what you mean. The only bad thing is I always wind up saving the sweets recipes or something equally fattening and bad for me. 🙂

  2. Judy ,

    I need your help with something. I looked and can’t find out how to cook this primerib I bought. Yours looked so good so now how do I do it? What did you put for seasoning and how did you cook it. Pork chops look wonderful too by the way.

  5. I love Southern Living. I get Cooking Light which is put out by the same publisher and every time I think about cancelling my subscription there’s another great recipe. I just love it, recipes for real people.

  6. I’ve found lots of good recipes in Southern Living. I’m glad I can find them ooccasionally at the thrift store.

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