Kentucky Fried Pork Chops

Spice Guru's Note:

Since reverse-engineering KFC's 'Colonel’s Secret Original Recipe Seasoning', I've discovered the best pork chop ever -- one made with my Bulk K F C Original Recipe Seasoning Mix (Just Add Flour). Upon a few trials I decided I like boneless thick top loin pork chops best for this recipe. So tender, so tasty... I'm sure 'The Colonel' himself would say these are "finger-lickin' good!".

• Total Time: 24 hrs 30 mins
• Prep Time: 24 hrs
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 4.0 pork ch ...

BONELESS PORK CHOPS

• 6 boneless thick top loin pork chops

TENDERIZING BRINE

• 2 cups water
• 1 teaspoon unseasoned meat tenderizer
• 1/2 teaspoon Accent seasoning

SEASONED FLOUR

• 1 cup pre-sifted all-purpose flour
• 3 tablespoons seasoning (Bulk K F C Original Recipe Seasoning Mix (Just Add Flour))

DEEP-FRYING OIL

• vegetable oil

Directions:

1. NOTES: FOR LOWER SODIUM PORK CHOPS YOU MAY SOAK THEM IN BUTTERMILK OVERNIGHT INSTEAD OF BRINING. IF YOU WISH TO MAKE GRAVY, FOLLOW K F C Gravy (Copycat) OR THE RECIPE IN Kentucky Fried Steak With Cream Gravy. (STEP ONE): RINSE fresh or naturally-thawed thick boneless top loin pork chops and blot.
2. MIX the TENDERIZING BRINE ingredients together in a large resealable container until dissolved: 2 cups water, 1 teaspoon unseasoned meat tenderizer, 1/2 teaspoon Accent seasoning; ADD pork chops to marinade; TRANSFER container to refrigerator; MARINATE pork chops between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful pork chops).
3. INTO a large resealable container or Ziploc bag, add 1 level cup all-purpose flour and 3 level tablespoons Bulk K F C Original Recipe Seasoning Mix (Just Add Flour); SEAL the container; SHAKE mixture well until thoroughly combined.
4. FILL a large bowl with very warm water; REMOVE pork chops from marinade with tongs; SOAK chops in very warm water a minute.
5. PLACE 1-2 pork chops at a time into the breading mixture container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat chops until evenly and generously breaded.
6. PLACE breaded pork chops on a wire rack; BREAD remaining pork chops; ALLOW chops to rest and absorb the breading for a few minutes before frying.
7. PREHEAT the manufacturer's recommended amount frying fat in your deep-fryer to 315°F (OR) preheat enough fat to immerse cube steaks completely in deep heavy stovetop pot to 325°F (frying fat will drop to 315 -°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
8. ADD breaded pork chops to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded pork chops using tongs into stovetop pot, turning once halfway through frying duration).
9. DEEP-FRY pork chops about 7-8 minutes until golden brown and fully cooked, depending on portion/size (meat will no longer be pink and pork juices will run clear when done); PLACE pork chops onto a paper towel-underlined rack to drain for a minute or two; REPEAT the same cooking procedures until all pork chops are fried; KEEP pork chops warmed in a 175°F oven until serving.
10. FOR SOFTER BREADING (My preferred method): Place pork chops into a large resealable container or Ziploc bag (the steam will soften the breading for added Original Recipe authenticity). Re-heat pork chops if necessary before serving in sealed Ziploc bag in microwave oven, using same setting as if reheating 2 frozen pastries (just before bag will begin to swell from heat and steam); SERVE and enjoy!