Pork Tenderloin or Fried Pork Chops from Catering For Two by Alice L. James
Sunday, August 8, 2010
Have the chops cut from the prime part of the meat about an inch in thickness. Heat a spider smoking hot so as to brown the chops instantly when they go in. Cover and fry rapidly for a minute, turn and fry the other side, then remove to a cooler part of the stove and cook each side ten minutes. Pork should always be cooked slowly and thoroughly. Put the chops on a platter, season, and set in the oven to keep hot. Put a level teaspoonful of flower into the spider with a salt-spoonful of salt and a dust of pepper, stir the grease and brown sediment well into the flour, cook a moment, and add half a cupful of good, rich milk; stir till it is smooth, creamy gravy and pour over the chops. Pork tenderloins should be cut in pieces of uniform size, and a quarter of a pound of fresh fat pork should be allowed for each one. Make gravy as directed for the chops.