Yes, the love affair with pork continues. I realize that for some people outside of the South, the concept of having pork chops or pork cutlets for breakfast seems foreign. But you eat bacon and sausage and ham for breakfast, right? Our locally owned grocery had some lovely boneless pork chops which they had "cubed" to tenderize them. These were quite tasty when paired with those whipping cream biscuits.
1 pound boneless pork chops (cut into portion sized pieces)
1/2 cup self rising flour
1/4 t. salt
1 t. black pepper (you can use less, but I like LOTS of pepper on my breakfast chops)
1/4 cup canola or vegetable oil
A cast iron skillet (not mandatory, but you really need a cast iron skillet if you don't own one!)
Divide the cutlets into serving sized pieces.
On a plate of shallow dish, combine the flour and pepper and gently press the cutlets into the flour one at a time.
Heat oil in skillet over high heat until a drop of flour sizzled when it hits the oil. Slowly add the cutlets a few a at a time into the oil. Lower the heat to medium high.
When browned, gently flip the cutlets and let the other side cook until golden brown.
Repeat with remaining cutlets. Let drain on a rack with a paper towel UNDER the rack. This way the crunchy stays crunchy!
Now that's a tasty looking breakfast, isn't it?
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