Chicken Fried Pork Chops
Source of Recipe
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List of Ingredients
Marinade ingredients:
1/2 cup honey
1/2 cup Red Boat fish sauce
1/2 cup grape seed oil
3 tablespoons soy sauce
2 tablespoons minced garlic
1 tablespoons ground coriander
1 tablespoons ground white pepper
4 boneless pork chops, about 5 ounces each
1/2 cup flour with a pinch of salt and pepper
1/2cup milk
1/2 cup bread crumbs
1/2 cup pork rinds, pulverized
2 tablespoons corn oil
Salt and pepper to taste
Combine all the ingredients for the marinade in a blender and pulse until combined.
Place pork chops between 2 sheets of cling wrap and pound with the flat side of a meat tenderizer until the meat is about 1/2 inch thick. Transfer pork chops to the marinade and massage the meat until it is covered completely with the marinade. Cover and let marinate in the refrigerator for 2 hours.
Have ready 3 shallow medium size bowls. In the first combine the flour with a pinch of salt and pepper. In the 2nd bowl, add the milk. In the 3rd bowl, combine the bread crumbs and the pork rinds.
Take the pork out of the marinade and shake off the excess marinade. Dredge each pork shop first in the flour, then dip in the milk, then cover with the bread crumb mix. Transfer to a plate while you repeat with the remaining pork chops.
Heat oil in a 10 inch skillet over medium heat. Add pork chops and cook for 3 minutes on each side. The center should be cooked through but still a little pink. Drain on paper towels and salt and pepper to taste. Serve immediately on dinner plates with a side of braised red cabbage
Recipe
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