- 2
Ingredients
- For Marinade:
- 2 large thick-cut pork loin chops
- oil for frying
- 2 Tbl. butter
- 1/3 cup heavy mayo
- 2 Tbl. prepared Ranch salad dressing
- 1 1/2 tsp. regular table mustard
- For Breading:
- 1/2 cup Italian seasoned dry breadcrumbs
- 1 Tbl. Kraft Parmesan Cheese
- 1/8 tsp. garlic powder
- 1/8 tsp. coarse ground black pepper
Preparation
Step 1
In small bowl, stir marinade ingredients well. In small baking dish, spread half of marinade into 2 ovals the shape and size of the chops. Place chops onto marinade and top each with rest of marinade coating top and sides well. Cover and place into fridge to marinate for 1 hour to overnight. (I like to marinate them overnight.)
When ready to fry, remove chops from fridge, and pour oil into large frying pan about 1/2″ deep or so adding butter to oil. Heat to 350-375 degrees. (Just get it nice and hot for frying over medium to med/high heat.)
While oil is heating, mix breading ingredients in a shallow pie plate. With the back of a spoon, smooth marinade removing some of the excess. *Leave nicely coated, though. Place, one at a time, onto breading and coat top well pressing on, turn and coat bottom and sides well. Place onto a plate that’s sprinkled with a little of the breading so bottoms have enough to absorb and the crumbs don’t turn wet, then repeat with other chop. Sprinkle tops with excess breading, pressing on lightly.
When oil is ready, pick up chops and GENTLY shake off excess breading crumbs and place into pan of hot oil. Don’t move them, just let them be. Adjust heat to nicely sizzling, and fry for 6-8 minutes, turn with a sharp, slotted spatula, carefully using your finger (or the back of a spoon) to hold the edge of the chop against the spatula to turn over without splashing the oil, and fry other side for an additional 6-8 minutes. (Time depends on how thick your chops are and how hot your oil is.) Chops will be a deep, golden, autumn-brown color.
Remove to serving plate to rest for 5 minutes to let juices settle. Serve hot.