Fried Po'k Chops

INGREDIENTS
Two thick cut pork chops
Emeril's BAM Original Essence

Garlic Powder

TexJoy Steak Seasoning

Tony Chachere's Creole Seasoning

Fabulosa Quick Fajitas Marinade 

Panko bread crumbs

Flour

Egg

Water 

Canola Oil

Prep the pork chops by dashing the fajita marinade on them, about 4 dashes each chop
Season each side with Emerils, Garlic powder, TexJoy, and Tony Chachere- enough to make the meat look a little seasoned. Each of these has a high salt content- SO BE GENTLE HANDED with the seasoning
Let the chops marinade for at least 15 minutes- WHEN YOU GET READY TO FRY THEM, MAKE SURE THEY ARE COOL TO ROOM TEMP- NOT FRESH FROM THE FRIDGE

Get a bowl, break an egg, add some water- not much, about 3 tablespoons
MIX the egg and water to make an egg wash

Get a separate bowl for the breadcrumb and flour mix
You'll need about 1/4 cup of panko crumbs and a couple mixing spoon's worth of flour
Season the mix heavily with the steak seasoning, Emeril's, Tony Chachere enough to see the seasoning through the mix. The seasoning will "fry off" as the meat cooks in the grease

Rest your chop in the egg wash and coat both sides entirely
Let the excess wash kinda fall off, or drain
Place in the bowl with the breadcrumbs
Coat the chops
Take out and rest it on a plate. To make sure the coating stays on, let it rest on the meat for a minute or so

Heat 2 cups grease on about medium low heat in a skillet or frying pot
When you put the chops in, you don't want the grease too hot because the thickness indicates how long they need to cook. The hotter the grease, the faster the crust will cook (and possibly burn). Fry one pork chop at a time.

Fry those bad boys for about 15 minutes (depending on the thickness of the cut), on medium low heat, boiling grease, and when they are done, the pork chops will "float" to the top, even in a shallow skillet.


Enjoy with bbq sauce, ketchup, or just lips and teeth. I know punkin and I did