It was time for dinner. Mr. Kim Chee wanted Oven-Baked Breaded Pork Chops. I wanted fried chicken. So I compromised and made fried pork chops. And what a great decision that was!
Chicken Nuggets, I soak the pork chops in buttermilk before frying. The buttermilk keeps the meat moist, the breading crisp, and has a delicious tang. I salted and peppered it.
You can marinate the pork as short as 30 minutes, or as long as overnight.
Is that not a beautiful piece of pork? It tasted as great as it looks! It's not the most heart-healthy meal, but my gosh it was good. Moist, and not at all greasy. Homestyle cooking at its best!
Recipe: Fried Pork Chops
2 bone-in pork chops
buttermilk (enough to cover pork chops)
salt and pepper
1 c. flour
oil, for frying
Marinate chops in seasoned buttermilk for 30 minutes-overnight.
Season flour. Add enough buttermilk to make a rough, crumbly coating. Coat pork chops well on both sides.
Heat at least 1 inch of oil in a heavy-duty pot, over medium heat. When oil is hot but not scalding, carefully set pork chops in oil. Fry 4-5 minutes a side until chops are crisp and golden brown.