My mom’s dad grew up on a cattle ranch in West Texas which has been owned and operated by our family for over 100 years! When my mom was 10 her dad moved their family back to the Texas ranch, and that’s where my grandparents lived until just a few years ago. I remember going out there in the summer and playing with my cousins. My grandparents had a cherry tree and an apple tree on the property and we would pick cherries and then bring them to Granny and she would make us cherry pies.
They also had a creek out in front of their house and Papa and I would catch fish and then Granny would do a fish fry. Now there is another recipe that must be shared! It was such a special place, and I am so thankful that I got to make those memories.
My Papa passed away a few years ago and my Granny now lives in Tulsa with us, but I have the fondest memories of “The Old Home Place” as we like to call it. It’s still in the family, but I haven’t been to see it since I was 17.
This recipe is one my mom remembers my Granny making when she was a kid. Granny would make big lunches for the family and dinner was a smaller meal. This past summer when we stayed with my parents during our renovation, my mom made this for lunch and it was the first time I had had it. Up until this summer I was convinced I didn’t like pork (I was way wrong), but after having this meal my mind was completely changed.
This past Christmas my mom gifted me one of her old cast iron skillets and so basically I HAVE to make fried pork chops. Are there any other recipes for cast iron besides delicious southern fried foods? There are, but for arguments sake let’s just say no.
So here is my little tribute to my family’s ranch. Enjoy it with family, friends, and copious amounts of butter.
- For the Pork
- 3 chops (or more)
- 2 cups flour
- 1 1/2 cup vegetable oil
- salt and pepper
- For the Apples
- 2 green apples, cored and thinly sliced
- 1/2 cup butter
- 1/2 cup brown sugar
- For the Potatoes
- 1.5 - 2lbs red potatoes, washed and quartered
- 1/2 cup heavy cream or milk
- 1/2 cup butter
- salt and pepper
- 1. Heat oil in a cast iron or heavy skillet over medium-high heat. The oil should cover the bottom of your skillet, but shouldn’t be deeper than the chops. Bring a large pot of water to boil — we’ll use this for the potatoes later.
- 2. Meanwhile, pour the flour into a shallow dish. Salt and pepper both sides of the pork chops then coat each side in flour.
- 3. When the oil is hot enough add chops to the skillet. Reduce heat to medium and let each side cook for 5-7 minutes. The first side of the chop is done when it’s a nice golden brown. Flip the chop and continue cooking on the other side.
- 4. Meanwhile, in a medium saucepan heat 1/2 cup of butter until melted. Add sliced apples and brown sugar, and stir to coat evenly. Reduce heat to medium-low and continue cooking until the apples are soft and brown. About 8 - 10 minutes.
- 5. When the large pot of water starts to boil, add the quartered red potatoes. Cook for about 10 - 15 minutes or until fork tender. Remove from heat, drain the water and return the potatoes to the pot. Add 1/2 cup of butter and cream or milk. Use a potato masher to mash the potatoes, but don’t over work them! You want to still have a few nice chunks. Add salt, pepper, and a pinch of cayenne.
- 6. Return to your skillet to check your chops. Remove from heat and cut a small section to make sure they are cooked thoroughly. The chop is fully cooked if there is no pink center or the internal temperature is 145F.
- 7. Remove the apples from the heat and eat them on top of the chop! Enjoy!