Prep 15 mins
Cook 25 mins
My recipe for breaded pork chops, fried Southern-style.
- 4 -6 pork chops, center-cut (boneless or bone-in)
- 1 cup buttermilk
- 2 teaspoons unseasoned meat tenderizer
- 1 cup flour
- 1 sleeve finely ground saltine crackers
- 1 1⁄2 teaspoons garlic salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon lemon pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon crushed rosemary
- 1⁄2 teaspoon rubbed sage
- 1⁄4 teaspoon ground allspice (or 1/8 teaspoon ground cloves)
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon ground thyme
- 1⁄4 teaspoon ground turmeric
- canola oil (flavored with hickory bacon drippings)
- MARINATE pork chops for four hours in refrigerator, in whisked MARINADE ingredients: 1 cup buttermilk, 2 teaspoons unseasoned meat tenderizer; COVER; TURN chops periodically with tongs during marination.
- MEASURE all of the BREADING ingredients into the large bowl of a food processor; PROCESS mixture until finely ground.
- POUR BREADING mixture into a large plastic sealable container or bowl.
- REMOVE pork chops from MARINADE; RINSE and pat pork chops with paper towel.
- PLACE 1-2 coated pork chops into sealable container with BREADING using tongs; SEAL container; SHAKE gently until pork chops are thoroughly coated.
- REMOVE breaded pork chops from container using tongs and place breaded pork chops on a platter; ALLOW pork chops to rest for a few minutes.
- WARM 1/4'' canola oil and/or bacon drippings slowly in a heavy skillet or electric skillet; RAISE heat to medium.
- FOR BONELESS PORK CHOPS: ADD breaded pork chops using tongs; FRY for 8 minutes then turn; REDUCE heat to medium-low; LIFT underside of chops carefully using a metal spatula; FRY other side for 8 minutes; REMOVE pork chops and place on a paper-towel lined platter.
- FOR BONE-IN PORK CHOPS: ADD breaded pork chops using tongs; FRY for 10 minutes; TURN chops carefully using a metal spatula; REDUCE heat to medium-low; FRY other side for 10 additional minutes; REMOVE pork chops and place on a paper-towel lined platter.
- SERVE and enjoy!
Another great recipe from the "spice guru". And this certainly does deserve an outstanding rating because the ingredients and method transformed the really lousy cut of pork chops that I had on hand and turned them into tender, moist and edible meal. And it was delicious to boot! Thanks Bazaar for another great coating recipe. I will do this recipe again, but will use a cutlet type without the ever so present surprise that comes in a pork shoulder steak! I also think that I will finish the chop with the lid off to crisp the coating up slightly. Would this be nice in a fryer, or maybe with some corn meal added to the coating? hmmm, I may try that as well. DH thought it had a real southern flavor, even compared it slightly to the colonels own recipe (just sort of similar but not quite there). Overall, excellent, and I saved the rest for another day. . .and can't wait to try it again.
OH, did I mention the gravy? I didn't grow up with pan gravy the way it's done in the South, but this is a nice and flavorful gravy. The bacon is mild, but a nice addition. I am inclined to try more pan style southern gravies, maybe even some of those white ones that I read and hear about. Yumm, and biscuits.
I made this on 7/20/09 as part of mine and SO's dinner.Except for cutting the recipe in half it was made as written. I knew I wouldn't have time to tenderize the chops for 2 hours, so they were beaten into submission. Then I let them rest in milk for an hour, and procceded with putting them out of their misery in the " chair " ( electric skillet ). I have to say " They gave up their lives for a good cause ( our hungry stomachs ) Thanks for posting and, " Keep Smiling :) "