Pork, Tenderized & Fried, Master Cookbook Recipe # 499

Name: Pork, Tenderized & Fried, Master Cookbook Recipe # 499
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 5 (Varies by number of chops)
Cuisine: Southern
Ingredients: 1/4-inch thick Tenderized pork chops; 1 1/2 cups Self-rising flour; 2 Eggs (whisked); Steak seasoning (Weber Steak 'N Chop); Salt & black pepper to taste; Cooking oil (for frying)

This recipe is a true household favorite at the Collard Valley Cooks home. By using tenderized pork chops, you get a meat that is incredibly soft and easy to eat, paired with a classic, crispy golden-brown breading. It’s a wonderful alternative to traditional chicken-fried steak, offering a slightly sweeter, richer flavor that the whole family will love.

Prep time: 15 minCook time: 7 minTotal time: 22 min

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Ingredients

1/4-inch thick Tenderized pork chops
1 1/2 cups Self-rising flour
2 Eggs (whisked)
Steak seasoning (Weber Steak 'N Chop)
Salt & black pepper to taste
Cooking oil (for frying)

Instructions

Set Up Your Station: Place the self-rising flour in a shallow pie plate or dish. In a separate bowl, whisk the two eggs until well-combined.
Season the Meat: Generously sprinkle your tenderized pork chops with the steak seasoning, salt, and black pepper.
Bread the Chops: Dip each seasoned chop into the whisked eggs, ensuring both sides are coated. Then, move it to the flour, pressing firmly to make sure the flour sticks and creates a thick coating.
Heat the Oil: Add about 1/2 inch of oil to a large skillet and heat until it is shimmering and hot.
Fry: Carefully place the chops in the hot oil. Fry for 3 minutes on the first side, then flip and fry for another 2 minutes on the other side. Adjust your heat as needed to prevent the breading from burning before the pork is cooked through.
Check for Doneness: Ensure the pork reaches an internal temperature of at least 150°F.

Notes

Tammy’s Tips: We eat this regularly at our house,I actually prefer tenderized pork even more than cubed beef steaks! To make this a truly legendary Southern meal, don't throw away those skillet drippings. Use them to whip up a batch of our White Milk Gravy (Master Cookbook Recipe # 613) and pour it right over the top of the crispy chops. Serve it with some fluffy mashed potatoes and you'll have a plate that everyone will be asking for seconds of!