- 2 eggs
- 3/4 cup milk
- Four 1/2-inch thick-cut, bone-in pork chops, about 2 pounds
- 1 1/2 cups all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon salt
- One-half teaspoon freshly ground black pepper
- One-half teaspoon dried oregano leaves
- Vegetable oil
- Purple Hull Peas, for serving, optional
- Steamed rice, for serving
- Skillet cornbread
Beat the eggs and the milk in a shallow bowl. Add the chops and allow to marinate for at least 30 minutes. Make sure the chops are covered with the marinade.
While the chops are soaking, combine the flour, the garlic salt, salt, pepper, and oregano in a plastic storage bag. Shake the mixture around well, then taste it to make sure you have enough salt. If the flour is not salty enough for your taste, add more. This is important!
You just can't cook good pork chops on the stove without a well-seasoned black cast- iron skillet or Dutch oven. Nothing else will do. If you don't own such a cooking vessel, I suggest you abandon this recipe and run down the hardware store for a pot. You'll have to season your pot, but the wait is worth every minute.
Back to the chops. Remove the chops from the marinade and reserve the marinade. Pour about one inch of vegetable oil into your black cast iron pot. Get the oil really hot. While the oil heats, roll the marinated chops in the seasoned flour mixture, shake the flour off, dip in the marinade (quickly), and shake in the flour one more time. This is the proverbial double-dipping breading procedure. Drop the chops into the hot oil and cook for about four minutes.
Bill prefers to cook fresh lady peas or purple hull peas, but February is just not the right time of year for fresh peas. A great alternative, if you can get them, are frozen peas.
Here is the method I use:
Buy a ham hock. Cover it with about 4 cups of water and boil, uncovered, for about an hour. Add a bag of frozen purple-hull peas to this broth and cook until tender. Taste for salt.
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