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If pork chop loins are thick, fillet them so they are thinner.
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(I find that most are too thick and need this step.)
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After filleting the pork chops, tenderize them with a meat tenderizer and set aside.
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This is a great way to get out any built up stress!
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Enjoy.
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Place all-purpose flour, beaten eggs, and bread crumbs all in separate bowls.
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Add 1/2 cup of beer to eggs and beat again.
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This adds a great flavor, but if you dont want to use beer some apple juice would be a decent substitute.
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To the flour add the salt and pepper.
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I find it easier than salting and peppering the individual tenderized chops themselves.
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Heat oil in a deep frying pan.
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To test the heat, take a small sprinkle of bread crumbs and if, when dropped into the oil, they simmer and sizzle, the oil is ready.
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Take one piece of pork at a time, dredge well in flour, transfer to egg bowl, and then directly into the bread crumb bowl.
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Immediately place in hot oil.
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Beware- your hands will get gunky!
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!
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When nicely browned on one side, gently flip and continue cooking.
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Continue this process with each piece of pork.
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When the breading is nicely brown, they are done!
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The first couple might not come out perfect, these are always the testers.
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Regulate the heat of the oil as needed.
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Trust your instincts when cooking these.
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Dont overcook, cause you dont want them to be tough.
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Golden brown breading means theyre done!
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These are best served with a wedge of lemon on the side to spritz with.
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(My personal favorite and very traditional).
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But ketchup, mustard or ranch dressing has been used by the people I cook them for.
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And if you are looking for sides, Ill have a yummy Sweet and Sour Red Cabbage recipe, and Dumpling Recipe posted soon.
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Nasdravie!
