Braised battered pork chops

[TrailLeadr]

This kind of hit me the other day.
I wanted to make a savory pork rub, but I didn't want it just on the outside of the roast. So this slowly transformed from a roast rub and slowly took on a life as a new meal all together. Sadly when I experiment I rarely measure, in fact I hardly ever measure so I can't give you precise figures. As with any recipe you should adjust to your own tastes.

So what's actually going on here?
What we're doing is creating a pork rub and applying it to one side only. (two sides is just too over powering)
Once the chop has the rub on it, put it in the pre heated fry pan with some butter and braise the rub onto the chop.
After about 1 minute remove the chop from the pan, and drop it in the batter. Coat both sides, and proceed to deep fry it.
When it's done you're going to have a nice juicy pork chop that has a savory flavor in every bite.

If this interests you then check out the ingredients below.

The pork rub consists of the following: (all measurements are guesstimates based on the overall ratio)
Salt (table/kosher/sea doesn't matter) 1-1/2 tsp
Paprika 2 tbsp
Black pepper 4tbsp
Sugar 1/2 tsp
Cayenne pepper 1/4 tsp
onion powder 1/2 tsp
garlic powder 1/2 tsp

Adjust to your liking. These are only suggestions. In fact I didn't even use the garlic powder since my wife really can't stomach garlic powder on meat anymore, and it came out pretty good.

The batter consists of the following:
1 egg
1 cup flour
1/2 cup Italian seasoned bread crumbs
1 cup milk
Paprika for a mild accent and color
1 tsp baking powder


Mix your dry ingredients for your rub and set aside. You should have a nice even blend of white black and red in your bowl.
Proceed to your batter, mix all together until it achieves a loose paste.

I used a boneless pork roast cut into chops, but you can certainly use whatever type of pork, or meat you like.

The only problem with this meal is the pork will ruin your oil in the deep frier, as the blood from the pork will taint the oil. So you wont want to be making fish sticks, or anything else with this oil once it's used for this meal. but it's really up to you.

BTW, the batter works well with sweet onions for onion rings.

[Cableguy]

Very nice indeed. The cayenne must jack it up a bit too.
No need for the Frank red hot on this one, actually 1/4 tsp isn't much.