Nestled among the rolling hills of West Virginia, my MawMaw was a true testament to Appalachian resilience and resourcefulness. Born in 1901, she made her home on a self-sustaining farm where she raised a family of 10 children. Life was hard, but MawMaw knew how to turn simplicity into something magical. I want to share one of her cherished recipes, passed down through generations – a humble dish that boasts a lot of flavor and even more love.
MawMaw’s recipe is a reflection of her life: uncomplicated and deeply satisfying. It features ingredients that were often found in the kitchen or right outside the door in the garden. It shows that good food doesn’t need to be fancy or expensive; it just needs to be made with care.
MawMaw’s pork chops and potatoes dish represents the essence of her approach to cooking: uncomplicated, comforting, and deeply satisfying. The ingredients are ones you’d likely have on hand if you were living on a self-sustaining farm—pork chops, potatoes, onions, and a touch of ketchup.
My MawMaws Dutch Pork Chops
Equipment
- 1 15 or 17-inch cast iron skillet
Ingredients
- 4 Bone in pork chops at least 1 inch thick is best
- 4 tbsp ketchup Homemade recommended
- 4 medium Potatoes, peeled and quartered
- 1 medium Onion thinly sliced
- Kosher salt and pepper
- 2 tbsp Bacon fat
- 2 tbsp Butter
Instructions
- Heat you skillet over medium-high heat and add the bacon fat and butter
- Salt, pepper, and flour both sides of your pork chops
- Brown both sides of the pork chops
- Cover the pork chops with hot water and season to taste
- Add the hetchup and onions
- Place the potatoes over the top and season with salt and pepper
- Bake uncovered in a 350° oven for one hour.
- I like to serve with cornbread and green beans