Ingredients
6 -8 center-cut pork loin chops, closely trimmed
mixed spice
2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 1/2-2 cups all-purpose flour
3 eggs, lightly beaten
1 1/2-2 cups J&Ds Crispy Bake
vegetable oil
6 -8 buns
salt and pepper
mustard, of your choice
mayonnaise or salad dressing
onion, slices to garnish
tomato, slices to garnish
lettuce, leaaves to garnish
Directions
Preheat oil in heavy skillet over medium-high heat. 2 Mix the flour and spices together for a dredge and place in a pie pan or similar flat vessel. I like mine spicy, so feel free to adjust the spices to fit your tastes. 3 Place beaten eggs in second pie pan. 4 Place Crispy Baker in third pie pan. 5 Place chops between two sheets of plastic wrap and pound until they are roughly 1/2" thick. I actually use my 48 needle meat tenderizer and dredge the chops in the flour/spice mixture prior to tenderizing to force some of the spices into the meat. 6 Dredge chop in flour/spice mixture. 7 Dip into beaten eggs, making sure both sides are well coated. 8 Dredge in the breadcrumbs, thoroughly coating both sides. 9 Place chop in pan, frying 3-4 minutes per side, until GBAD (golden brown and delicious). 10 Drain briefly on paper towels or cake rack in a cookie sheet. 11 Place on bun with condiments and garnishes of your choice. Traditional is yellow mustard, onion slice, tomato slice and lettuce.
