IOWA SKINNY
4 (6 to 7 ounces each) boneless center-cut pork loin chops
1/2 cup yellow cornmeal, preferably stone-ground
1/4 cup all-purpose unbleached flour
1 1/2 teaspoons salt
1/2 teaspoon freshly milled black pepper
Vegetable oil or shortening (for pan-frying)
FOR SERVING:
Soft hamburger buns
Lettuce leaves
Ketchup, mustard or mayonnaise, or a combination
Dill pickle slices
Place a pork chop between 2 sheets of wax paper and pound with a mallet to a thickness of 1/4 inch or less. It should be large, round and lacy-edged. You should be able to see through it places. Repeat with remaining chops.
On a plate, stir together the cornmeal, flour, salt and pepper.
Pour 1/2 inch of oil into a heavy skillet, or an electric one. Heat the oil to 365 degrees F.
Dredge the first pork chop heavily in the cornmeal-flour mixture and fry it until golden and crisp, about 2 minutes per side. The chop will shrink by a couple of inches while frying but will remain large. Drain and repeat with the other pork chops, checking oil temperature each time.
Serve hot on buns with lettuce, spreading the buns thickly with ketchup or other condiments and serving pickles on the side.
Makes 4 sandwiches
Adapted from source: American Home Cooking by Cheryl Alters Jamison and Bill Jamison
4 (6 to 7 ounces each) boneless center-cut pork loin chops
1/2 cup yellow cornmeal, preferably stone-ground
1/4 cup all-purpose unbleached flour
1 1/2 teaspoons salt
1/2 teaspoon freshly milled black pepper
Vegetable oil or shortening (for pan-frying)
FOR SERVING:
Soft hamburger buns
Lettuce leaves
Ketchup, mustard or mayonnaise, or a combination
Dill pickle slices
Place a pork chop between 2 sheets of wax paper and pound with a mallet to a thickness of 1/4 inch or less. It should be large, round and lacy-edged. You should be able to see through it places. Repeat with remaining chops.
On a plate, stir together the cornmeal, flour, salt and pepper.
Pour 1/2 inch of oil into a heavy skillet, or an electric one. Heat the oil to 365 degrees F.
Dredge the first pork chop heavily in the cornmeal-flour mixture and fry it until golden and crisp, about 2 minutes per side. The chop will shrink by a couple of inches while frying but will remain large. Drain and repeat with the other pork chops, checking oil temperature each time.
Serve hot on buns with lettuce, spreading the buns thickly with ketchup or other condiments and serving pickles on the side.
Makes 4 sandwiches
Adapted from source: American Home Cooking by Cheryl Alters Jamison and Bill Jamison
MsgID: 3152309
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 02-06-10 - Saturday Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 02-06-10 - Saturday Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (13)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Saturday Night Supper of Fried Apples, Sausage and Biscuits
- Pork Medallions with Shallots, Dried Cherries and Spinach
- Pork Loin with Apricot-Rosemary Sauce (with brandy and vermouth marinade)
- Pork Chop Bake
- Patio Chops and Beans (1950's)
- Honey-Rosemary Stuffed Pork Chops (with apple, onion and almond stuffing)
- Pork Chops with Sauerkraut Stuffing (using stuffing croutons, Kellogg's, 1970's)
- Smothered Pork Chops with Mushrooms (Patti LaBelle recipe)
- Pork Balls in Sweet-Sour Sauce (using sweet and sour sauce mix)
- Hot Dogs and Eggs
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute