Tag Archives: pork chops

Mommys’ Pork Chop Sandwich

Yimg_5509_1Yes, I am over the age of 30 and I still call my mother “Mommy”. What can I say? I never made the transition from Mommy to mom and I could not see myself calling her mother. Mother seems much too formal to me but I don’t knock anyone that calls their mother – mother. Actually, a couple of my aunts called my maternal grandmother “Mother”. The rest of us called her Ma Dear. However, mother seemed to fit coming from my aunties.


Okay, I digressed. Mommy’s Pork Chop Sandwich jumped into my head the other day when I was trying to come up with something for dinner other than chicken or beef. We had already had both during the week along with fish so I had to make a decision on which one would get a second turn for the week. Truth be told I love pork chops. The problem was that my hubby is not big on pork unless it’s bacon. So tentatively, I decided to make pork chop sandwiches like my mom did back in the day.  I wasn’t sure he would go for it. To my surprise, when hubby asked what were we having for dinner and I said Mommy’s Pork Chop Sandwich he only said what time do we eat. Now, I am not sure if he was just really hungry or was in the mood for pork. Either way, I was happy.


Mommy’s Pork Chop Sandwich is fairly straightforward. Two slices of bread. Mustard. Hot sauce and on occasion a little mayo. This basic combination of flavors tastes wonderful – at least to me.


As for my hubby, he jazzed up his pork chop sandwich by adding lettuce, tomato and the cole slaw I made to go with the sandwiches. After thinking about my hubby’s creation, I realized the sandwich he made was similar to another sandwich I make which has chicken instead of pork chops. Great minds think alike.



Mommy’s Pork Chop Sandwich


2 – 3 pork chops

2 – 3 cibatta rolls sliced

1 medium tomato sliced (optional)

1 cup vegetable oil

1 cup flour

½ cup shredded lettuce (optional)

½ cup cole slaw (optional)

1 tsp mustard


seasoned salt

black pepper

hot sauce

Adobo seasoning

smoked paprika

Heat oil in a large frying pan over medium high heat.

Place flour in a shallow dish and season with a little Adobo seasoning, seasoned salt and pepper.

Season pork chops with salt, pepper and Adobe seasoning. Sprinkle with smoked paprika. Dredge seasoned pork chops in flour. Shake off excess flour. Gently place chops in hot oil. Fry until golden brown and cooked all the way through. Approximately 5 minutes on each side. Drain on paper towels.

Spread mustard on one side of each sliced roll. Place one pork chop on each roll. Shake hot sauce over pork chop (you decide the level of spiciness). Top pork chop with the other slice of bread.

Optional: Add sliced tomato, lettuce and cole slaw.

Eat Up!


Follow my blog with Bloglovin

Smothered Pork Chops

Pork Chop 4

Southern, smothered and fried are three words that seem to naturally go together. One of my favorite meals growing up was my Mom’s smothered pork chops. It took me a while to learn how to master making smothered pork chops the way my Mom does but now even she says ”these are as good as mine”. I think most women will agree that if Mom says a dish tastes as good as her own (and Mom is a great cook) she has hit the jackpot!

Pork Chop 1

When I was around 12 years old my Mom would have me sit and watch her cook everyday until she trusted me to use a knife. It became my job to cut up veggies and measure out ingredients. A couple of years later she passed the baton and I was trusted to make the entire meal. My test of whether or not I had done a good job was if my Dad cleaned his plate without knowing I had cooked. After all, it is hard to complain about a meal once you have sopped up all the drippings.

Smothered Pork Chops 6_1

Now years later I can still tell if a meal is a family hit by whether or not they clean their plates.

Smothered Pork Chops 7_1

To keep my smothered pork chops healthy I use lean center cut chops and frying olive oil to reduce the amount of fat. Also, instead of making a heavy gravy I allow the fried pork chops to steam so the chops make their own gravy seasoned with onions.

Smothered Pork Chops 3_1

Southern, smothered and fried are three words that say de-li-cious!

Smothered Pork Chops 4_1

Smothered Pork Chops

4-6 lean center cut pork chops or loin chops
1 large onion sliced
1 medium green pepper sliced
1 ½ cups of flour
1 ½ cups chicken broth
½ cup vegetable oil or frying olive oil
½ tsp Gravy Master seasoning and browning sauce
½ tbsp Adobo seasoning
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp seasoned salt
½ tbsp smoked paprika
1 tsp black pepper
2 tbsp salt

Heat oil in a large frying pan over medium high heat.

Wash pork chops and place on a sheet of wax paper. Season both sides of pork chops with salt, ½ tsp of pepper and smoked paprika. In a large plastic bag combine remaining seasonings and all but 2 tbsp of flour. Place 1-2 pork chops in the bag and shake to coat the chops. Shake off excess flour and place in hot oil. Brown pork chops for approximately 5-6 minutes on each side. Drain on paper towels.

After pork chops are done pour off all but 2 tbsp of oil and add any crispy goodness back to the frying pan. Reduce heat then add onions and green peppers to the frying pan. Cook until vegetables begin to soften. Add flour and stir until the flour begins to brown but do not let it burn. Slowly pour in chicken broth and whisk to smooth out any lumps. Add browning sauce stirring constantly until well mixed. The sauce will thicken as it cooks to create gravy. Return pork chops to frying pan and cover. Simmer over medium low heat for approximately 20 minutes. Add additional broth or water if gravy is too thick.