Jeff provides these completely marbled pork chops the fried chicken treatment with an abundant buttermilk marinade!
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Buttermilk-Brined Pork Chops
DISH THANKS TO JEFF MAURO
Total: 2 hr 40 min (consists of brining time).
Active: 40 minutes.
Yield: 4 portions.
Pickled Red Cabbage Slaw:.
1 1/2 cups red white wine vinegar.
1/4 cup sugar.
2 bay leaves.
2 big red onions, halved and sliced into 1/4-inch-thick half-moons.
1 head red cabbage, very finely shredded.
2 tablespoons sliced fresh parsley.
2 cups buttermilk.
4 teaspoons hot sauce.
1 teaspoon granulated garlic.
Kosher salt and newly ground black pepper.
Four 1-inch-thick bone-in pork chops.
2 cups versatile flour.
4 large eggs, beaten.
2 cups Italian breadcrumbs.
Canola oil, for frying.
Stone-ground Dijon mustard, for serving.
For the pickled red cabbage slaw: In a little saucepan, include the vinegar, sugar, bay leaves, 1 teaspoon salt and 1/2 cup water and give a boil. Put the onions and cabbage in a big heatproof bowl or container and pour the boiling liquid over them. Toss to coat. Let the mixture sit for a minimum of 30 minutes in the refrigerator and up to overnight. Right before serving, include the parsley.
For the pork chops: In a big bowl, combine the buttermilk, hot sauce, granulated garlic, 2 teaspoons salt and 1 teaspoon pepper. Add the brine and pork chops to a large ziptop bag, making sure the pork chops are evenly covered. Close firmly. Allow the chops to sit for 2 hours on the counter and up to 4 hours in the fridge.
Set up a breading station with one plate of the flour, one bowl of the eggs and one plate of the breadcrumbs.
Eliminate the pork chops from the salt water and permit any excess to leak off. Bread the pork chops by uniformly coating them in the flour, followed by the egg and completing with the breadcrumbs.
Fit a rimmed baking sheet with a wire rack. Put enough oil into a 12-inch cast-iron skillet to come midway up the sides of the pork chops and heat over medium heat. Once the oil is glittering, add the pork chops to the frying pan in batches and shallow-fry till golden brown or a thermometer reads 135 degrees F, 3 to 5 minutes per side. (If the pork chop breading is getting too dark while cooking in the oil, complete the pork chops in the oven at 350 degrees F till an internal temperature of 135 to 140 degrees F is reached.) Eliminate the chops to the baking sheet and season with salt.
Serve the chops with the slaw and mustard.
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Jeff Mauro's Buttermilk-Brined Pork Chops|The Kitchen|Food Network.