Savory Crumb-Crusted Pork Chops

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

• Ready In: 40 mins
• 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!