The Pork Shall Rise Again!

This is dish is something I usually do with cuts of meat that are boneless. In this case, it's a thick cut of pork loin. It's super easy to make and comes in handy when you need a hearty dinner on a busy week night. You can also substitute chicken or beef for the recipe. it's all good! Another example of "simple can be delicious".

First things first, trim the excess fat off the pork, since we won't be deep frying it, the fat won't have enough time to render and become crispy. You'll end up with chewy fat covered in crispy flour, ain't nobody got time for that...sorry that was the web speaking...Once the meat is prepared, set it aside and assemble your working station. It helps to have the dry ingredients and liquid ingredients ready to go in separate bowls, not only will your prep time decrease, it brings you that much closer to your first bite!

1. Heat the oil in a frying pan on medium heat, there should be at least a quarter inch of oil in the pan, if not more. You're not deep frying but you want to ensure the oil reaches the sides of the meat.
Also, set your oven to 350. for the nervous nellies out there, place the cooked pork in the oven to maintain the color and texture of the crust but continue cooking the middle.

2. In a mixing bowl, combine all the dry ingredients and stir it.

3. In another bowl, crack 2 eggs and beat them just enough to mix the yolk, add the buttermilk then continue beating until well blended...that will teach it for messing with you...

4. To ensure the flour sticks, dip the pork in this order. Flour, Egg Mix, Flour. Shake off the excess flour and get ready to fry.

5. Once the oil is up to temp, place the cuts of meat in the pan and let it go. Please please please do not touch or flip them. Allow the crust to form and turn golden brown. this will keep it's moisture and flavor in place. Flip it too often, you'll run the risk of peeling off the crust..then all your hard work will have gone to waste. And that's a terrible feeling.
I cooked my pieces at about 8 minutes per side, but use your best judgement. If the crust is golden brown and you can see the sides of the pork becoming opaque, flip that sucker and fry it for another 6-8 minutes. If you feel like it's undercooked, this is where the oven comes in handy. Finish it in the oven and keep an eye on it. I left them in the oven while I cooked the next batch of pork. I removed them from oven after 10 minutes. The crust was perfect and the meat was moist and cooked properly. High Five!

Note: If you're uncomfortable cooking with thick cuts of meat, there is nothing wrong with slicing them in half and continue with the recipe. This means there's less cooking time and more food for you!

Cheers!


Ingredients for the Pork

Meat
4 pieces of thick boneless pork chops

Dry Mix
1 cups of flour
1 tsp of salt
1 tsp of pepper
3 tsp of paprika
1 tsp of thyme
1 tsp of sage
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of cayenne pepper

Liquid
2 eggs lightly beaten
1/4 cup of milk
Canola or Peanut oil

Mashed Potatoes.

1. Boil potatoes until fork tender
2. Strain water and remove from heat
3. Add the butter milk, sour cream, butter and mix until you get the consistency you want. I tend
to keep mine a bit chunky.
4. Add salt and pepper to taste and garnish with fresh chives.
5. Try and share.

Ingredients for the Potatoes

2lbs red skin potatoes, washed, unpeeled
1/4 cup butter milk
1/4 cup sour cream
1/4 cup fresh chives
4 tbsp soft butter
salt and pepper to taste.