We used pork loin chops about as thick as your thumb and cut them in half for this recipe. Kinda like making steak fingers but with pork. Eat with caution, you can hurt yourself if you don't know when to stop.
- 2 pounds pork chops
- 1 1/2 tablespoons of season salt
- 3/4 cup bread crumbs
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 raw egg
- 1/2 teaspoon black pepper
- 1 teaspoon beef broth powder
- 2 table spoons of bacon rendering
- 1 1/2 cup cooking oil
Clean pork chops under cool running water and pat dry with paper towel.
Rub season salt all over each pork chop and place in covered dish in the refrigerator for at least 3 hours.
Beat egg and whisk in salt and pepper
Combine bread crumbs, all purpose flour and beef broth powder in a deep container mix well and set aside.
Heat up frying pan and add bacon rendering and cooking oil. Bring it to medium heat.
Coat each chop well with the egg mixture make sure you get 100% coverage.
Dredge coated chops in bread crumb/flour mixture covering 100% of the area.
Once the oil is hot pan fry chops 5-7 minutes on each side until golden brown.
Transfer to plate lined with paper towels to drain excess oil.
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