Crispy Fried Pork Chops

Last time I made fried pork chops, all of the batter came off. In an attempt to keep that from happening again, I tried two new things. I used bread flour and I double dipped them. They came out wonderfully and were really crispy! Souce: me

4 bone-in pork chops

2 cups of bread flour

2 eggs

1/2 cup milk

seasonings to taste

vegetable oil

Heat vegetable oil in dutch oven. Trim the fat from the pork chops. Mix eggs and milk together and add desired seasonings (I used salt, pepper, Tony Chachere's and parsley).

Mix flour with desired seasonings, I used the same ones as the egg and milk mixture.

Dip pork chops in egg mixture, then lightly dredge in flour mixture. Dip in egg mixture again and back in flour mixture, making sure to pack the flour on the pork chop. Shake off any access flour.

Fry in hot vegetable oil until brown and crispy, about 4-6 minutes on each side.

Yummy pulled pork!

This meal was so yummy. We practically ate ourselves sick tonight.

1 pork tenderloin (I honestly don't know how big it was)
1/2 cup chopped onion
3 tablespoons chopped garlic
Tony Chachere's Seasoning
Jack Miller's bbq sauce
Kitchen Bouquet browning and seasoning sauce

Last night I threw the pork tenderloin in my crockpot, seasoned it really well, added the onions and garlic and some water and a touch of the Kitchen Bouquet. It sat in the fridge all night and I cooked it on low all day, about 10 hours.

When I got home, I pulled the pork out of the crockpot and strained the gravy through a strainer. Since I didn't brown the pork first, the fat cooked off and was floating in the gravy. I left about a cup of the gravy in the crockpot and shredded the pork and added it back.

Then I added most of the bottle of bbq sauce and stirred really well. I let it continue to cook on low for another half hour of so.




We ate it on wheat buns with leftover augratin potatoes. It was so good. I ate a sandwich and a half and DH ate 3 sandwiches. And the best part is that we have leftovers for tomorrow night!