Growing up I didn't eat pork or red meat. I adhered to that way of eating for the vast majority of my life. I'd have an occasional piece of ham or pepperoni pizza as a guilty pleasure on rare occasions but eating pork was never a regular occurrence in my life... until recently.
I cook a meal with pork at least twice a month. I decided that I don't have to do everything that I was taught to do as a child. What people think, even family, doesn't take precedence over my own desires. I'm late to the game but I can appreciate a well fried pork chop. I'm gonna stop rambling because I know y'all just here for the recipes and not trying to read my life story.
Ingredients
3 lbs. pork chops
1 cup flour
1 cup cornstarch
2 eggs
1/4 cup yellow mustard
4 tsp Creole seasoning
Oil for frying
Instructions
1. Beat eggs until fully mixed.
2. Add mustard, hot sauce and 2 tsp of Creole seasoning to eggs. Mix them into the eggs.
3. Pour egg mixture onto pork chops. Make sure each piece is fully covered.
4. Place pork cops in a container and marinate them for two hours.
5. Take pork chops out and let them come to room temperature.
6. Add cooking oil to a pot and preheat to 350° F.
7. Add flour, cornstarch, and 2 tsp of Creole seasoning to a deep container with a lid. Whisk until thoroughly combined.
8. Add pork chops to container, close the lid, add shake until fully coated.
9. Shake off excess flour and add pork chops to the pot of hot oil. Fry for 5 to 6 minutes. Internal temperature should be 160° F.
10. Remove from pot and drain on a wire rack or paper towels if you’re old school.
11. Serve hot with sides or on a piece of bread and enjoy!
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