Had about 8 thin cut boneless chops wanting to braise with peppers and balsamic vinegar, DW halted that and requested my fried chops, her favorite. Well who am I to say no to my love. In an effort to get away from traditional Italian breaded I found this recipe and decided to give it a try. Let me just say that supper was a big hit. Only thing I did different was to use ritz crackers cause no saltines and added a little herbs di Provence to the flour with s&p. Made some peppered country gravy with the cooking oil and flour to make a rue and used some chicken stock and milk. DW says this is a keeper for sure. Chops were tender and juicy, didn't even need a knife with just the right amount of crispness. Note to others, be sure you have enough oil this more like deep frying your chops should almost float and be sure of temp. I used 3/4 inches of oil at setting 7 on electric range and they were perfect golden brown. Thank you for sharing recipe, I just sorry didn't get pics, will post next time.
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Had about 8 thin cut boneless chops wanting to braise with peppers and balsamic vinegar, DW...