Fried Pork Chops
Source of Recipe
web/don't remember
Recipe Introduction
They are really simple to make and there is no rocket science here. You can choose any type pork chop you prefer but I like boneless, thin cut chops. The thin cut cooks quickly and thoroughly without getting tough as thick
cuts often do. The one drawback is that thin cut pork chops are small, therefore you must plan on about two chops per person. Southern fried pork chops go well with green beans, fried okra and turnip greens but especially with raw vegetables such as green onions, radishes or sliced cucumbers.
List of Ingredients
Pork Chops (Allow one large or two small chops per person)
Cooking oil (enough to submerge half the thickness of chops in oil)
1 egg
1 cup milk
2 cups cornmeal
1/2 teaspoon salt
1/2 teaspoon black pepper
Recipe
In a medium mixing bowl, combine egg, milk, salt and black pepper. Beat lightly to mix well. Spread cornmeal out on a flat plate. Heat cooking oil in large frying pan over medium heat. While oil heats, dip chops in egg/milk bath, drain excess and coat with the cornmeal by turning over several times in the cornmeal mix. Place breaded chops in hot oil and fry until golden brown on both sides.
*Here's a quick, different way to cook chops that is not Southern but very good:
In a skillet, brown pork chops in two spoons of cooking oil; pour off oil then pour 1/2 cup soy sauce on the chops. Simmer slowly until the soy sauce boils away. Very good and so simple!
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