Pork Chops

Imma break this down for you a bit nasty today. 

So something i should probably mention to ya'll. I am usually cooking for only 3 people (myself included) I know right...must be nice. PFT whatever. Control your self now girly. So if you have like 17 kids and the 2 (boneless) pork chops i used in this recipe wont be enough for you then guess what sweetness- you're going to have to increase portioning on here. Simple math i promise. 

two thick cut boneless pork chops

Half an onion

2 eggs

1 cup flour

1 cup italian style bread crumbs

tin foil

1 table spoon minced garlic

1/2 stick of butter. Divided.

2 tablespoons honey

AN OPTIONAL SAUCE

3 tablespoons sour cream

1/3 cup milk

1 tablespoon flour

1 teaspoon lemon juice

salt and pepper

PREHEAT OVEN 375 degrees

Break out that skillet and get 3 tablespoons of butter a melting in that SON B. You know when i said half of a stick of butter...well sweet cheeks your "hips wont lie" after this meal it's good. SO suck it up and melt those tablespoons of butter away. Or if you wanna be a pansy you can use some olive oil..pppffftttt. Now i left my onion in the rings just cut it into "sections" i guess and placed those in the pan to get them all nice nice **well caramelized (you happy now). Add some salt, pepper, garlic to the pan. 

Now go on and get yourself one bowl and combine the 1 cup of flour and the 1 cup bread crumbs....MIX THEM

Then in another bowl whisk the two eggs. fo sho.

Get out yer pork chops. Now we are going to DOUBLE DREDGE these babies just like we did when I made the CHICKEN TENDERS. (click that puppy if you want to make some homemade chicken tenders)

Pork chop in hand, cover in egg, cover in flour/breadcrumb mixture, back into egg, back into flour/breadcrumb mixture- set that meat aside. Repeat for how many pork chops you have there chicklet. 

Now by the time you have all your chops ready your onions had time to sit in the butter- garlic- pepper- salt mixture and are starting to smell glorious. Take some tongs or your grabber/utensil of choice and place them onto the pan (i had my heat on medium) They can go on top of the onions it is quite alright deary. 

Give the chops some time to have a little meet and greet with the onions and get browned on one side. 

About 3 minutes go by and its now time to see if they need flipping....They do?! awesome flip that puppy over and let it work on the other side. Drizzle a tablespoon of honey over each porkchop.

******Insert sauce instructions here if using*******

Right now I need you to get out your baking/cookie sheet and get two pieces of ton foil out (or however many pieces of pork you have) out in squares large enough to make an amazing flavor pocket. After about 3 or 4 minutes pass and the other side of the pork chop is browned I need you to transfer each pork chop and designated onion/juices/sauce like stuff in the pan evenly between each piece of tin foil. Create a pouch. Not tightly wrapped. Just to seal moisture and all the flavors inside. You can certainly add a tablespoon of butter to each pouch to create a little bit more juice in there. Not required though. 

place all pouches onto cookie sheet, and place in the oven for about 20-25 minutes. Check occasionally if you need to. Now since i DID opt in to use the sauce creation my chops came out not as crispy as they would have if i ya know-didnt use a sauce. 

After about 22 minutes my chops looked like this in the foil

and now on a plate

Now the sauce instructions are as follows.

1 tbs honey

the sour cream

the milk

salt and pepper

and lemon juice

Mix it together and pour over chops where is says "INSERT SAUCE HERE" in my instructions. 

These golden babies were yummy. and i paired them with greenbeans sautee'd with onions and a little bacon grease...just cuz. Lol. oh good lord. Relax It wasnt a lot.

ENJOY them!

Homemade chicken tenders

Now this ladies and gentleman is my recipe for some homemade chicken tenders. I'm talking breading them and frying them yourselves. ALL THAT JAZZ. 

You will need:

1lb boneless chicken tenderloins (or breasts just cut in strips) 

3 cups canola oil

2 large eggs

1/3 cup milk

Salt and pepper

2 cups flour

1 cup progresso bread crumbs (I used garlic&herb)

1 tbls cayenne pepper 

1/2 tbls garlic powder

1/2 tbls parsley 

The process!!

-Wisk together in a bowl the eggs, milk and some salt and pepper.

-On a plate I pour the flour And then use my finger to create a volcano to pour the garlic, parsley, cayenne and top it off with the progresso breadcrumbs. I used my hands to mix those together. Get them nice and incorporated. ITS A BREADING PARTY! 

-Now I use my Paula Deen skillet to use for the frying, mind you I have a deep fryer, (actually it's my father in laws) but it smokes a lot and makes the house smell so I opted for pan frying these babies with my overhead fan blasted. Now for the people like me who don't have an oil/food thermometer I just put my burner on medium and allowed my oil to heat up for a bit. Pretty much by the time it takes you to bread all the tenders your oil should be good and hot. So pour the 3 cups of canola oil in there and turn your burner to medium.

Let's bread these things

Take a tenderloin piece and coat it with the egg and milk mixture. Then place it in the flour/breadcrumbs mixture and coat evenly. THEN> put that tenderloin back in the egg and coat, then back into the breadcrumbs for a second visit!! So we are going to DOUBLE COAT all the tenders. Set them aside.

-Now a way to make sure the oil is hot enough for frying is (while your fingers are coated in breadcrumbs and egg) shake your hand over the oil allowing some tiny pieces of breading to fall into the oil. They will instantly start to sizzle if it's been long enough. 

-I placed about 3-4 tenders in my pan at a time. Too many will lower the oil temp and increase cooking time and might dry out the chicken. So 3 was the majority unless they were tiny end pieces. 

-I cooked each for about 2 minutes on each side until golden brown. If you are paranoid like me the first couple batches I was taking a tender out (the thickest one) and cutting it at its thickest point to see if it was cooked all the way through. It was for the record. I just am scared to accidentally feed my son undercooked meat and causing food poisoning. So if you want to do that too I do not blame you at all!! 

-After the chicken is nice and cooked I placed them onto a plate covered with a paper towel to soak up the excess oil. 

This is what mine looked like after they were all done. 

I am that weirdo that when I am given extra dipping sauces at like those fast food chains I save those suckers for times like these. My husband makes fun of me but WHO CARES! I paired mine with some honey mustard and zesty dipping sauce. Mmmmmm. 

I hope yours turn out wonderful!