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4-4oz Medium Cut Pork Chops with or without bone


1/2 cup red cooking wine or wine e.g. chianti
1/2 tsp. salt or sea salt
1/2 tsp. black pepper
1 tsp. garlic powder


1 cup Buttermilk
1 cup all purpose flour
**(Frying Oil)

I prefer to use a deep fryer with peanut oil but a pan and canola will do. Meat thermometer. Approx. Prep: 1 hour (Prep)

Combine the cooking wine, salt, and black pepper into a bowl large enough to hold all the pork chops. Set that aside for a sec. Next take your pork chops and a spiked meat mallet and beat the chop to begin the breakdown process. Place the chops into the marinade and cover each chop with it. Set aside in the refrigerator and begin a 45-60 minute timer (this can be longer up to 12 hours). Take this time to prepare sides. I usually go with Asparagus or some other steamed veggies.

DING! now that the timer has gone off preheat the oil to about 375F (for pans see note.)

Take the Buttermilk and place it in a bowl and the flour on a large plate. Now we are ready to cook!!

(Cooking Deep Fryer) dip the chop in the Buttermilk completely then flop it around in the flour til it is completely covered and gently lower into the oil. Cook for about 7 minutes or until the internal temperature is 160F (I always use temperature instead of time it is more consistent).

NOTES: If you are using a pan make sure there is at least a 1/2 inch of oil. Also when cooking pork 145F is done but I have kids so I cook them a bit longer. Doneness is up to you but be safe.

Lastly, any alcohol like cheap beer will sub and this is the best place to make changes that will be very noticeable the pork will take on the flavor tones of the alcohol. Lastly, if you don't want to use alcohol simply use lime or lemon juice or red wine vinegar.

Submitted by: Daniel Vasquez
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