 | This dinner was originally supposed to be made with leftover corn bread from New Year's Day. The planning on my part was not so great as there was no cornbread left to coat the pork chops with. So I decided to go with a simple cornmeal breading, similar to what I use for fried oysters. Turns out it was a happy accident that we were out of cornbread because I loved the crunchy pork chops with cornmeal. Miss F preferred the meat without as much crispy coating, but C and I agreed that the coating was the best part. I also want to try this cornmeal coating on fish, I just need C to go fishing and actually bring something home! |
4 ½” thick pork chops
½ cup milk
½ cup cornmeal
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ cup vegetable oil
Soak the pork chops in milk for 30 minutes. Stir together the cornmeal, thyme, salt, cayenne and pepper in a shallow dish. Dredge the pork chops in the cornmeal mixture to coat. Heat the oil in a frying pan over medium-high heat. Fry the pork chops for 3 to 5 minutes per side until cooked through. Remove to a plate lined with a paper towel. Serve.
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6 comments:
Great job on your pork chops! I love when they are breaded and have a nice crunch to them. I'll definitely have to try the cornmeal sometime. Thanks for sharing!
Sincerely,
Happy Valley Chow
Oh, I love the looks of this one! I'll be trying it too! I think we have similar taste in food! =)
For me coating is always the best part.. :)
I made this tonight and I loved the crunchy coating from the cornmeal! I just need to season it a little more next time! Maybe I'll double the salt and add some garlic powder! Thanks for this great way to fry crunchy pork chops! =)
I tried this for my Gf who is allergic to wheat. We both enjoyed it. The thyme gave it a unique flavor. Very easy to make.
Totally yummy! The crust was nice and crispy, and the meat was nice and juicy. My teenagers and I loved it!
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