A "pork porterhouse" that is............
That's what it's called now, right? Here's a pic from my wife's Food Network Magazine.
I use a premixed breader from House Autry. Their breader for pork is very good to me and the family loves it as well. I don't care much for their other breaders.
My son just came home for leave from the Army. His mom asked him what he wanted us to cook....
He said smoked ribs, fried porkchops, and a grilled ribeye.
I grew up in Southeast Alabama. The area that my family comes from was called "Jack, Alabama". Not a town or anything as it wasn't even incorporated, it's just part of a county. The fresh meat from hogs were either cooked on the spot, sugar cured, salt cured, or thrown in a barrel and covered in rendered pork fat to keep air from getting to it. Whatever you dig out of the barrel is the part of the pig you eat as you had to leave the rest undisturbed or it would go bad. That was at my grandparent's house.
Want to know what an outhouse is like? Or how my "Big-Mama" (great grandmother was skinny as a rail and maybe 5 foot tall) got her collards so green? Guess...
Now that I have had that little flash-back......
It tasted really good. What is there to not love about deep fried pork? The wife cooked some iron skillet cornbread with whole corn and cheddar cheese added - a little honey butter on it. Homemade mashed potatoes with a brown gravy - not from scratch but rather a mix from Sam's which is pretty decent.
I may die young, but I will die happy...
The flash didn't work on the iPhone, but you can see how juicy it was.
There is no sense in frying a porkchop less than an a 1/2 inch thick. I like mine about 5/8" or better. And it has to have the bone.
No smoke, but that is some good stuff right there.
I bet everyone that likes to deep fry meats, likes smoked meats.
I will not bet you that everyone that likes smoked meats, likes deep frying.
Thus, I am helping to build the site even without smoked meats.
That's my logic!
My granny used to cook a porkchop to death. Scared of getting worms. Glad that it ain't that way anymore with pork.
I consider my son grown since he entered the military. If he is old enough to kill or be killed, then he is damned sure old enough to have a beer.
Those, my friend, are some of the finest looking pork chops I have seen.... Chicken fried steak with french fries all smothered in chicken gravy is my favorite meal... Wish I had me them chops smothered in CG.... and fries too.... ( my best "Dave likes fried food smothered in gravy" imitation)
That does look moist and Delicious. Did you hit it with a hammer first? I saw a guy on a US/UK cooking program the other night who did something real similar. He hit it with a hammer first then coated it in egg wash, then into his 'secret flour' mix, then egg wash and a second coating before deep frying it, - it looked like yours, but flatter.
I am sitting here laughing. Wasn't it Jeff Foxworthy that said he was in HS before he knew you could cook meats other than in fried bacon grease and veggies didn't come with bacon in 'em? Only problem with deep frying is you don't get the good grease to make milk gravy. Fried foods, taters, cream gravy...... don't forget the biscuits & butter!
Those are some dang nice center cuts, I can't remember the last time I saw some that pretty.
Well now......obviously we can't eat like that every day now (or shouldn't) but that looks like a treat your boys been thinking about as he slops down Army grub every day. So, hell yeah...I'd of made it too. I'm with Dave.....gimme a chicken fried steak, coupla eggs, mess of hash browns and a ladle of gravy and I'm a happy boy the rest of the day....Willie