Meat and Potatoes

Country Fried Smothered Pork Chops

Growing up my mom used to bake pork chops in the oven a lot. It was fast, convenient, and it was cheap. With a family involved in all sorts of after school activities, I can understand why she served us hard and dry hockey pucks but this encouraged my strong dislike for any type of pork chops. (Sorry Mom!) One hidden blessing that my boyfriend has brought to the relationship is his love of pork chops. I didn’t want to even attempt any type of chop but love wins again and I tried this recipe. Needless to say I fell in love with pork chops again with this recipe. I made some minor adjustments to really bring out the flavor of the chops and gravy so I hope you enjoy! This recipe goes great with mashed potatoes and a vegetable making it a good home cooked southern meal.


Country Fried Smothered Pork Chops

Cook time is less than an hour but dependent upon how long you want the chops to sit and crisp before frying and how long it takes you to whip up that gravy.


  • 4 large boneless pork chops
  • 3 cups flour
  • 1 tbs paprika
  • 1 tbs kosher salt (I used regular salt and it turned out amazing)
  • 1 tbs pepper
  • 3 large eggs, whisk them up!
  • 1 qt oil (for frying them SOBs)


  • 1/4 cup of the flour mix from the chops (I will explain)
  • 3 cups milk
  • 1 pinch salt


  1. Prepare the chops by cutting off excess fat and pound them to an even thickness with a meat cleaver until they are about 1/3 to 1/2 inch thick. This step is especially important because you want them to cook evenly in the pan. Pork is tricky and you don’t want to get sick from under cooking it.
  2. Mix flour, paprika, salt, and pepper together. Whisk eggs in a separate bowl and add a few tbs of water to the eggs to make sure they are not super thick.
  3. Work one chop at a time. First cover the chop in the dry mixture completely and press it into the meat. Then transfer it into the eggs and once again completely cover the chop to make the whole chop wet. Make sure you don’t leave it sitting in the eggs for too long though because your original flour layer will come off. Drip dry and put it back in the dry mix. This last step of dry mix is the most important. Make sure you press the mix completely into the chop and that all places are covered. This effects how the chop fries and if you want a nice crispy chop, it depends on how well you bread the damn thing.
  4. Once covered, set on a drying rack for 5 minutes or so. This allows the flour/egg mix to crispen and harden just a bit so it will hold up better against the hot oil.
  5. FRYING TIME! Add enough oil to a pan (cast iron preferred) to where half of the chop is completely submerged in the oil while it’s frying. HEAT IT UP BABY! Heat just the oil in the pan until it is completely hot. You can test it’s readiness by taking just a sprinkling of the flour mixture and dropping it into the pan. If it sizzles and pops, IT’S READY! Fry each chop for 5-6 minutes on each side or until they are golden brown. Use closer to 6 minutes for the thicker chops.
  6. Remove chops to a drying rack again or paper towel covered plate to drain.


  1. When you are all done frying your chops, empty out all the oil from the skillet except roughly two tbs. The oil will be super hot obviously so don’t pour it into anything that will melt. This will result in you being dubbed the Dumbass of today’s cooking lesson.
  2. Add 1/4 cup of the previous flour mixture to the oil and whisk making a roux. When the roux is done it should be a roasted almond color and a sticky paste. Almost play-doh consistency folks! Should take less than 2 minutes to get this.
  3. Once the roux is done slowly add the milk. If you add it too quickly the roux will not mix properly with the milk and your gravy will be super chunky. Some like chunky gravy but your flavor won’t be evenly distributed causing some parts to be bland. YUCK!
  4. After your gravy is nice and smooth, feel free to add your extra salt and pepper but make sure you taste it first! Because you used the flour from earlier you already have other spices and such in the gravy so make sure you taste it before adding even more!

Serve your chops slathered and smothered in your new home made gravy and eat yourself into an uncomfortable state of fattness. This gravy will also taste amazing on some mashed potatoes to help add to the food baby you will be making in your belly. I hope you enjoy! Share it if you liked it and comment if you’ve tried it(:

Meat and Potatoes

“F*CK THAT’S GOOD” Meatloaf

So this recipe has become a family favorite. It was originally just a meatloaf recipe that I found online and tweaked a bit to make it my own. When trying to come up with a name I was struggling because there was really no way to describe what it tasted like and my Michael summed it up perfectly. So here goes nothing..


“F*CK THAT’S GOOD” Meatloaf

The loaf:

  • 1 cup breadcrumbs (plain is better and mixes well with the other flavors involved)
  • 1 1/4 cup milk
  • 2 lbs ground beef (80% works best to keep it juicy after cooking)
  • 3 eggs, slightly beaten
  • 1 chopped onion
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbs thyme

The glaze:

  • 1/3 cup ketchup
  • 3 1/2 tbs brown sugar

The How To:

  • PREHEAT OVEN TO 350 degrees
  • Combine meatloaf ingredients in a giant bowl. It should have a wet but sticky consistency. If it is too wet just add breadcrumbs by the tbs until you get a good sticky ball of meat in your bowl. Also DO NOT COMBINE ALL THE PEPPERS AND ONIONS INTO THE LOAF! When prepping the vegetables I noticed that I happened to get what seemed like the biggest peppers the store had to offer and had almost double of what I needed. To keep my loaf from becoming just a giant baked pepper I cut all the vegetables up, mixed them together and used only about 3/4 of the mixture for the loaf. The peppers and onion go so well together that you can throw them all in a tupperware together and have peppers for omlettes in the morning, so no worries.
  • Once you have the desired texture and combination of meat and vegetables, put them in a loaf pan. The shape of the loaf doesn’t really matter but I like my loafs to have a round top as opposed to just flat across. Working with this much meat can make it a challenge to fit it all together so I recommend keeping the round shape of the ball of meat you made in the bowl just so you can have a tall loaf as opposed to it over flowing the sides.
  • Combine the glaze together in a bowl and mix it until it’s as smooth as you can get it. Spread generously all over the top of the loaf so it is completely covered.
  • Bake at 350 degrees for ONE HOUR. Use a butter knife to test the firmness of the middle of the loaf. If it feels mushy, add about 15 minutes. If it’s firm, pull it out and let it set for about 10-15 minutes.
  • Because you used meat with a higher fat content there will be a lot of grease. Just grab your turkey baster or a spoon and remove the excess fat while it sets. It will keep it from sucking back into the meat and distorting the distinct flavors that you are looking for. It will also make the reheat for left overs the next day a bit less messy. If you don’t have a baster or the patience to spoon it out, you can always use a few pieces of bread (aka edible sponges) to soak up the extra grease. Just make sure you don’t also suck up the glaze!
  • Enjoy your delicious, mouth watering, better than S3X meatloaf my friend!

Feel free to share this recipe with your friends or make it for that special someone in your life. It tastes like an award winning chef made it so be prepared for them to be impressed. Enjoy!