ALTERNATE DREDGE AND DRENCH RECIPE FOR A LITTLE MORE "KICK" TO THE CHOPS:

DREDGE (DRY) MIXTURE INGREDIENTS:

1 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon Wild Bill's Meat Rub
1/2 teaspoon freshly ground black peppercorns (Tellicherry)
1 teaspoon sea salt
1/2 teaspoon garlic powder

DRENCH (WET) MIXTURE INGREDIENTS:

2 eggs, well beaten
1/2 teaspoon sea salt
1/2 teaspoon Louisiana Hot Sauce
1/2 cup buttermilk
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon Wild Bill's Meat Rub

Coat pork chops with a liberal amount of Wild Bill's Meat Rub and Tenderizer.  Take a fork and punch about 4 or 5 holes in the pork chops after the rub and meat tenderizer.  Do the same for the other side of pork chops and let sit at room temperature for about 30 minutes.  Prepare dredge (seasoned flour) dry mixture in a shallow flat pan.  Prepare drench (wet) mixture in a shallow flat pan.  Dip pork chop into dredge (flour) dry mixture first and shake off excess flour and dip into the drench (wet) mixture and allow excess to drip off.  Dip pork chop again into the dredge (flour) dry mixture and coat evenly and shake off excess. Do this to all pork chops and in the mean time, heat a large 13 inch cast iron skillet or skillet of your choice with 1/4 inch deep peanut oil, Canola oil or oil of your choice on medium heat around 350 degrees F.  I personally use a large multi-laminated Townecraft 13 inch diameter skillet which heats evenly and holds it's heat very well.  Add pork chops to hot oil and fry until golden brown on each side which will take around 3 to 4 minutes per side.  Do not overcook, otherwise pork chops will be dry and tough.  Once pork chops are done, remove from hot oil and place on a bakers rack and loosely tent with aluminum foil or place in oven on a warming tray with temperature between 175 to 200 degrees F.  Remove oil from skillet leaving 1/4 cup oil with the pork chop residue, add 1/2 cup all purpose flour and make a thick roux aka gravy.  Cook on medium heat until roux turns brown and add between 16 to 32 ounces of water while stirring constantly until roux aka gravy is smooth and the thickness you desire.  Season roux with salt and freshly ground black peppercorns to taste.  Serve pork chops with your favorite sides. 

YIELD:  1 pork chop per person 

Above pork chops prepared on 01-14-15 and was "off the chain good."  I used the alternate drench and dredge recipe of which I like it much better and the spices are not too hot but just right!  Those pork chops must have come from some of Hogzilla's kin since one pork chop would cover 1/3 or more of a standard plate.  Served with yellow rice, veggie medley, Mary B's Tea Biscuits and roux aka gravy from the pork chop drippings, etc.

Click on below sequence thumbnail pixs taken for a larger screen view:

Below is the original recipe that I did on 08-23-08 and served the fried pork chops with Cajun style Red Beans and Rice, French style green beans with a smidgeon of bacon grease for flavor, hash brown casserole, fresh cherry tomatoes and Mary Bee's frozen biscuits baked up golden brown.  I fried the pork chops in a mixture of Canola and Extra Virgin Olive Oil being a little frugal by not using 100 percent Extra Virgin Olive Oil but added enough to flavor the Canola Oil....go ahead and grin if you must. 

I am glad you did not see me going back for seconds on the gravy and biscuits....it was scandalous to say the least.

Web published on 08-23-08 by Bill aka Mickey Porter with updated pixs added on 01-14-15. 

LEAVING ON A SPIRITUAL NOTE