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["Butterfly the pork chops by slicing through the thickness from one side to about 1/2 inch before slicing it completely in two.", "Open the chop out flat.", "Place the chop between two sheets of plastic wrap.", "With a meat mallet, starting at the center of the chop and working out toward the edges, beat the chop thin, until it's about 1/4"" thick.", "Liberally season both sides of each chop with garlic powder, salt and pepper.", "Mix the cornmeal and flour together.", "Dredge both sides of each chop with this mixture, patting/rubbing it in with your fingers.", "Set aside.", "In a cast iron skillet, heat peanut oil to 360.", "(You can do this in a deep fryer, but I prefer the traditional cast iron skillet method.)", "Pour the buttermilk into a large, shallow dish (such as a cake pan).", "Pour the panko breadcrumbs onto a large dinner plate and spread them out flat.", "Dip each pork chop into the buttermilk, covering completely; let excess drain off, then dredge them with the panko breadcrumbs.", "I like to use the back of a soup spoon to press the crumbs onto the meat so it sticks well.", "Let the breaded chops sit for 15 minutes.", "This step's important!", "If you fry immediately after breading, your breading won't stick to the meat.", "Fry each tenderloin until golden brown, about 2-3 minutes on each side.", "They're so big, you can only fry one at a time.", "Line a cookie sheet with paper towels, place a cake-cooling rack on top of the paper towels, and transfer your finished tenderloins to the cooling rack; keep finished tenderloins in a warm oven while you cook the rest.", "Serve on a toasted bun.", "The traditional toppings for a Hoosier Pork Tenderloin are mayonnaise, lettuce, and dill pickle chips (LOTS of pickles!).", "But feel free to add thinly sliced onion, tomato, or your own favorites.", "This crispy tenderloin fritter is also a great meat substitution in this sandwich:"]
