Ho, hum; fried boneless pork chops.
these chops have been pound thin, marinated in a lovely buttermilk thing-y, dipped in seasoned flour, soaked in egg, then dipped again in seasoned breadcrumbs before being fried in…
wait for it…
Duck fat, and a bit of added Irish butter, because, hey, I am not loaded with duck fat, y’knowwhatImean?
So, even tho’ I prefer bone-in just about anything because I think it/they have more flavor; this is a pretty decent way to get a lot of taste into a piece of pork.
Note: Do not let the long-ish list of ingredients scare you, this is really a very straightforward and simple dish to put together.
•1 cup buttermilk*
•1/4 cup veggie oil
•1 tsp garlic powder
•1 tsp paprika
•1 tsp parsley flakes
•1/2 tsp celery salt
•1/2 tsp black pepper
•1 tbsp Sherry Peppers Sauce
(or mebbe 1 tsp hot sauce)
•Water to make 2 cups
•1 cup flour
•1/4 tsp salt
•1 tsp Italian Seasoning
•1 tsp celery salt
•1 tsp black pepper
•1 tsp dry mustard
•2 tsp paprika
•1 tsp garlic powder
•1/2 tsp ground ginger
Seasoned Bread Crumbs:
•1 cup bread crumbs
•1 tsp Italian seasoning
•1 tsp dried parsley
•1/4 tsp garlic powder
•1/2 tsp Pepper-Orange Seasoning
•4 boneless pork chops, pounded thin
•1 egg, lightly beaten
•1 cup whole milk
•1 tbsp Westboroughshire Sauce
(or Worcestershire, if you must)
*No buttermilk? No problem! Simply place one tablespoon of white vinegar or lemon juice in a measuring cup, then add milk to make one cup. Stir, then let rest for ten minutes or so. Voilà! Buttermilk.
Wrap each chop loosely in plastic wrap and pound into thin cutlets with a meat mallet.
Stir the marinade ingredients together and pour over the cutlets in a gallon sized zipper bag.
Close the bag, toss to coat the cutlets evenly, then place on a rimmed plate (to catch any possible leakage) and pop in the fridge for a couple of hours, or (always more better) overnight, giving the bag a squeeze and flipping it whenever you think to.
When ready to cook the cutlets, arrange three large, flat bottomed bowls in a row.
In the first bowl, whisk the ingredients of the seasoned flour together until combined.
In the middle bowl, whisk the egg together with the milk and Westboroughshire sauce.
In the third bowl, stir the breadcrumbs together with the seasonings until blended.
Remove the cutlets from the marinade (discard the marinade), then dip each cutlet in the seasoned flour, then the egg mixture, and finally the seasoned bread crumbs.
Melt a tablespoon or so of duck fat together with a tablespoon each of butter and olive oil in a large skillet over medium high heat.
When the fat has melted and the pan is nicely hot, add the chops and cook for five minutes, then flip (you may want to add another pat of butter and/or duck fat at this point) and cook another five minutes.
Spritz with fresh lemon, then cover the pan, remove from the heat, and let rest for ten minutes.
Now that’s what I call a pork cutlet!