Fried tenderized cube steak, homemade biscuits and gravy

DO YOU REMEMBER that good old southern cooking?
When I was growing up, my granny was my favorite cook. My mama was also a fantastic cook, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. I have made it easy for you to learn how to cook like my granny and mama did with cooking tutorials for every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh, and no difficult-to-find or crazy ingredients! Just simple ingredients and delicious food. I am a Southern girl born and raised in Collard Valley in Polk County, Georgia. We went to church on Sunday, school during the week, and the grocery store on Friday, and that was our life: no vacations, no camping, just plain old southern country people.
If you learn to cook like my mama and granny, you will become one of the best Southern cooks. Thank you so much for being a part of this dream of mine.
NOW FOR THIS FAMILY RECIPE:
Fried Tenderized Pork (This recipe is in our Vol. 1 Cookbook: https://collard-valley-cooks-store.my...
1/4" THICK TENDERIZED PORK CHOPS (THIN PIECES MECHANICALLY TENDERIZED)
1 1/2 CUPS SELF-RISING FLOUR
2 EGGS (ROOM TEMP.)
WEBER STEAK-N-CHOP
BLACK PEPPER
SALT
CORN OIL OR VEGETABLE OIL FOR FRYING
Place flour in a shallow dish or pie plate. Preheat a large skillet. Place eggs in a shallow dish or pie plate and whisk well. Sprinkle one side of chops well with steak-n-chop, pepper, & salt. Now place each chop in egg and then into flour. Press flour into chops on both sides making a good crust. Let pork sit 10 minutes before frying. This will help the crust stay on better. Add oil 1/2" deep to hot skillet. Oil must be hot before adding pork. Fry first side 3 minutes on medium/high. Flip them and fry 2 minutes on last side. You may have to turn heat down slightly to prevent chops from getting too brown. Use drippings and make our white gravy recipe on page 34. Serve gravy over chops. Tip: Pork chops should reach a minimum of 150degrees internal temperature.
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