canola oil (flavored with hickory bacon drippings)
Serving Size: 1 (196) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 113 g35 %
Total Fat 12.6 g19 %
Saturated Fat 4.3 g21 %
Cholesterol 93.2 mg
Sodium 122.6 mg
Dietary Fiber 0.9 g3 %
Sugars 2.1 g8 %
Protein 31.2 g
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.