Savory Crumb-Crusted Pork Chops

Submitted by The Spice Guru

"My recipe for breaded pork chops, fried Southern-style."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 6

ingredients

• PORK CHOPS

• 4 -6 pork chops, center-cut (boneless or bone-in)

• MARINADE

• 1 cup buttermilk
• 2 teaspoons unseasoned meat tenderizer

• BREADING

• 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

• FRYING FAT

• canola oil (flavored with hickory bacon drippings)

directions

1. 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.
2. MEASURE all of the BREADING ingredients into the large bowl of a food processor; PROCESS mixture until finely ground.
3. POUR BREADING mixture into a large plastic sealable container or bowl.
4. REMOVE pork chops from MARINADE; RINSE and pat pork chops with paper towel.
5. PLACE 1-2 coated pork chops into sealable container with BREADING using tongs; SEAL container; SHAKE gently until pork chops are thoroughly coated.
6. 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.
7. WARM 1/4'' canola oil and/or bacon drippings slowly in a heavy skillet or electric skillet; RAISE heat to medium.
8. 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.
9. 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.
10. SERVE and enjoy!

Reviews

[less2saw]

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.<br/>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.

 

[Chef shapeweaver]

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 :) "