 | This dinner was originally supposed to be made with leftover corn bread from New Year's Day. The planning on my part was not so great as there was no cornbread left to coat the pork chops with. So I decided to go with a simple cornmeal breading, similar to what I use for fried oysters. Turns out it was a happy accident that we were out of cornbread because I loved the crunchy pork chops with cornmeal. Miss F preferred the meat without as much crispy coating, but C and I agreed that the coating was the best part. I also want to try this cornmeal coating on fish, I just need C to go fishing and actually bring something home! |
4 ½” thick pork chops
½ cup milk
½ cup cornmeal
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ cup vegetable oil
Soak the pork chops in milk for 30 minutes. Stir together the cornmeal, thyme, salt, cayenne and pepper in a shallow dish. Dredge the pork chops in the cornmeal mixture to coat. Heat the oil in a frying pan over medium-high heat. Fry the pork chops for 3 to 5 minutes per side until cooked through. Remove to a plate lined with a paper towel. Serve.
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