Was cruising the meat coolers at the local grocery store, looking for something to cook over the past weekend. Came across a boneless half pork loin on sale. Problem solved.
When the time came, opened it up and sliced about half of it into chops that were about 1/2 inch thick.
These chops went into some milk, then into a dredge of flour, seasoned salt, and pepper. The recipe I was looking at called for cayenne pepper also but I got too busy taking pictures (to prove it happened) and forgot to add it in.
Took the pan full of sort-of-breaded chops outside, got the Blackstone hot and laid the chops on the griddle, each in a puddle of evoo to try to simulate the "pan-fried" thing.
Flipped them into fresh puddles of evoo after three minutes or so...
After another few minutes I checked the IT, and then into the house we went.
Wife and kids said they were very good. I liked them, but I wasn't satisfied with the breading. Next time I think I'll use egg instead of milk, and I'll also switch from a flour dredge to crushed saltine crackers. That should thicken the breading up nicely...that's also how Mom fixed them when we were kids. Amazing how we'll put so much effort into duplicating something now that we didn't know enough to appreciate then...
I was a little worried that the breading would make a mess on the griddle surface. It did, but it cleaned very easily. This was another meal that won't qualify as gourmet. It was quick (about 45 min from getting the half loin out of the fridge to sitting down for supper), simple, and very tasty.
When the time came, opened it up and sliced about half of it into chops that were about 1/2 inch thick.
These chops went into some milk, then into a dredge of flour, seasoned salt, and pepper. The recipe I was looking at called for cayenne pepper also but I got too busy taking pictures (to prove it happened) and forgot to add it in.
Took the pan full of sort-of-breaded chops outside, got the Blackstone hot and laid the chops on the griddle, each in a puddle of evoo to try to simulate the "pan-fried" thing.
Flipped them into fresh puddles of evoo after three minutes or so...
After another few minutes I checked the IT, and then into the house we went.
Wife and kids said they were very good. I liked them, but I wasn't satisfied with the breading. Next time I think I'll use egg instead of milk, and I'll also switch from a flour dredge to crushed saltine crackers. That should thicken the breading up nicely...that's also how Mom fixed them when we were kids. Amazing how we'll put so much effort into duplicating something now that we didn't know enough to appreciate then...
I was a little worried that the breading would make a mess on the griddle surface. It did, but it cleaned very easily. This was another meal that won't qualify as gourmet. It was quick (about 45 min from getting the half loin out of the fridge to sitting down for supper), simple, and very tasty.
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