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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 12 |
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A recipe I found and my family really enjoyed. I served it with Herbed Lemon Butter Noodles and a vegetable. This is for one servings. Adjust for more. Ingredients:
1 boneless pork chop |
1 egg |
4 tablespoons milk |
1/2 cup cornmeal |
1 teaspoon seasoning salt |
1/4 teaspoon ground cinnamon |
1 teaspoon cocoa powder |
1/4 teaspoon cayenne powder |
1/2 teaspoon salt |
vegetables (for frying) or canola oil (for frying) |
Directions:
1. Mix the corn meal and spices in a shallow plate or dish, making sure there are no clumps.
2. Thinly butterfly the boneless pork chop (to do this, simply cut the pork chop horizontally, which makes it into two thin slices that are still attached to one another on one side).
3. In a separate bowl, beat the egg and mix in the milk. Coat the pork chop with this wet mixture (this is the drench ).
4. Remove the drenched pork chop from the wet mixture and place it into the breading mixture (the dredge ), patting it and turning it to ensure that it gets coated evenly on all sides. If you want a thicker layer of breading, drench and dredge the meat a second time.
5. 5. Fill a frying pan with one-half to three-quarters inch of vegetable or canola oil and heat it to just under medium-high heat. When a bit of the dredge sizzles when you toss it in, the oil is ready.
6. 6. Fry the pork until the breading on the underside browns, then flip it. With a thin slice this should happen fairly quickly-no more than four to five minutes on a side.
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