Savory Crumb-Crusted Pork Chops

• PORK CHOPS
• 4 -6 pork chops, center-cut (boneless or bone-in)
• MARINADE
• 1 cup buttermilk
• 2 teaspoons unseasoned meat tenderizer
• BREADING
• 1 cup flour
• 1 sleeve finely ground saltine crackers
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon crushed rosemary
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon ground allspice (or 1/8 teaspoon ground cloves)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground thyme
• 1/4 teaspoon ground turmeric
• FRYING FAT
• canola oil (flavored with hickory bacon drippings)

1. MARINATE pork chops for four hours in refrigerator, in whisked MARINADE ingredients: 1 cup buttermilk, 2 teaspoons unseasoned meat tenderizer; COVER; TURN chops periodically with tongs during marination.
2. MEASURE all of the BREADING ingredients into the large bowl of a food processor; PROCESS mixture until finely ground.
3. POUR BREADING mixture into a large plastic sealable container or bowl.
4. REMOVE pork chops from MARINADE; RINSE and pat pork chops with paper towel.
5. PLACE 1-2 coated pork chops into sealable container with BREADING using tongs; SEAL container; SHAKE gently until pork chops are thoroughly coated.
6. REMOVE breaded pork chops from container using tongs and place breaded pork chops on a platter; ALLOW pork chops to rest for a few minutes.
7. WARM 1/4'' canola oil and/or bacon drippings slowly in a heavy skillet or electric skillet; RAISE heat to medium.
8. FOR BONELESS PORK CHOPS: ADD breaded pork chops using tongs; FRY for 8 minutes then turn; REDUCE heat to medium-low; LIFT underside of chops carefully using a metal spatula; FRY other side for 8 minutes; REMOVE pork chops and place on a paper-towel lined platter.
9. FOR BONE-IN PORK CHOPS: ADD breaded pork chops using tongs; FRY for 10 minutes; TURN chops carefully using a metal spatula; REDUCE heat to medium-low; FRY other side for 10 additional minutes; REMOVE pork chops and place on a paper-towel lined platter.
10. SERVE and enjoy!

pork chops, pork chops, marinade, buttermilk, unseasoned meat tenderizer, flour, ground saltine crackers, garlic salt, black pepper, lemon pepper, white pepper, rosemary, sage, ground allspice, ground ginger, onion powder, ground thyme, ground turmeric, fat, canola oil

Taken from www.food.com/recipe/savory-crumb-crusted-pork-chops-323928 (may not work)