Growing up, my parents had a way of ruining things for you.
Not big things, not fun things, mostly just edible things.
They were wonderful, supportive, loving parents, but when it came to food there was beef.
My dad was addicted to ground beef.
Nearly every night of the week that occurred between 1994 and 1996, we had a meal created with the stuff –spaghetti, meatloaf, burritos, burgers. In a vicious cycle of edible pain.
Yes, they kept me alive.
Yes, I appreciate that, more now than I did then.
Yes, I got a job at the mall and made friends with the Chik Fila dudes specifically so I could get free sandwiches.
And yes, when I left home I spent the next 10 years without ever allowing a piece of ground beef to touch my tongue.
We’d go out after an event, to a burger specialized establishment (In-N-Out, I’m a California girl) and, because everyone else was having burgers while I was having the lettuce stack (before lettuce stacks were even a thing), my burger-free life became a thing.
Oh, Amanda’s too good for hamburgers, they said.
She only eats steak, they said.
We can’t afford her, they said.
Please do you cave people with no culinary discernment whatsoever, I bet you wouldn’t hesitate to eat me in a plane crash, I said.
Because really, their chiding didn’t bother me, I wasn’t eating a burger for any amount of cool points, and I am certain my repulsion to greasy food stuff is what kept the freshman 15 well away from my waistline.
So, thanks, Dad!
My brother, being 6 years younger and less inclined to say peace out to the parentals at 18, came up under the fried pork chops regime that took hold in late 1996 (so I only caught the tail end) and continued its reign until at east 2010.
Breaded and pork chops were served as a main course or in a sandwich or even, gasp, for breakfast, more times than one cares to admit in a week, my brother swore off of the things and has yet to look back.
Personally, I love them!
Not eat-them-everyday-in-every-which-way love them, but enough to buy them in bulk from Costco and cook them twice a month for my family.
Fried pork chops are not a part of our healthy meals menu, but they are more desirable than some of the processed, frozen items one can grab in a pinch. They are made from good ingredients, and fried in light coconut oil.
And, my children and husband LOVE them, because I make them just right.
How to Make the Perfect Fried Pork Chops
- 6 pork chops (I buy the thick ones at Costco and cut them thinner myself)
- salt, pepper, garlic powder sprinkled on
- 1½ cups Japanese Panko bread crumbs
- 1½ cups Italian bread crumbs
- 2 eggs, beaten
- 2 tablespoons milk
- 1 cup flour
- oil for frying (I use coconut oil cuz we loves it)
- Season your chops to your liking. I always use a mixture of salt, pepper, and garlic powder.
- Divide your dry ingredients among two separate shallow bowls (or pie tins work great too) -flour in one, both bread crumbs mixed together in another.
- Beat egg in another bowl and add milk.
- Heat oil on medium heat in large, flat bottom skillet (amount should cover bottom of pan, about ¾ cup depending on pan size, but doesn't need to be deep. We aren't deep frying the things).
- When ready, take pork chop and dip in egg mixture, then flour mixture, then egg again, then bread crumbs.
- Fry in oil until brown.
- Flip and fry other side.
- Remove when cooked through, about 5-7 minutes per side.
- Notes: dipping in flour and double dipping in egg mixture seems to make the coating stay on better and, since that is the yummiest part, you want that on there. Also, do not over cook chops, they will be tough then and your children will eat cereal for dinner. They are also good if you cover them with gravy and sauteed mushrooms. Like, next level.