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Crusty, Crunchy Mustard Pork Medallions
by
The Meat and Potatoes Foodie
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%20more%20when%20I%20call%20them%20'crusty,%20crunchy%20%20mustard%20pork%20medallions'%20so%20voila.%3C/p%3E%3Cp%3EIf%20you're%20going%20to%20risk%20potential%20bodily%20harm%20and%20the%20lingering%20'24%20hour%20diner'%20smell%20that%20comes%20with%20frying,%20then%20by%20all%20means%20go%20all%20the%20way.%20And%20all%20the%20way%20with%20this%20recipe%20means%20taking%20the%20time%20to%20soak%20the%20pork%20first%20in%20the%20buttermilk%20mustard%20bath.%20At%20least%206%20hours%20or%20overnight.%3C/p%3E%3Cp%3EFinally%20don't%20let%20the%20multiple%20steps%20scare%20you.%20They're%20all%20easy%20and%20if%20you%20do%20them%20in%20stages,%20it's%20actually%20a%20snap.%20You%20could%20even%20bread%20and%20refrigerate%20them%20a%20couple%20of%20hours%20before%20frying%20if%20you're%20%20neat%20freak%20like%20me%20and%20don't%20like%20the%20idea%20of%20a%20ton%20of%20different%20breading%20bowls%20on%20your%20counter%20just%20before%20you%20sit%20down%20to%20eat.%3C/p%3E%3Cp%3EHappy%20weekend%20y'all!%3C/p%3E%3Cp%3ECrusty,%20Crunchy%20Mustard%20Pork%20Chops%3C/p%3E%3Cp%3EServes%202.%20Easily%20doubled.%3C/p%3E%3Cp%3ESetup%20and%20ingredients:%3C/p%3E%3Cp%3EHow%20to:%3C/p%3E%3Cp%3EMix%20together%20the%20buttermilk%20bath%20(buttermilk%20through%20the%20nutmeg%20and%20pepper%20flakes%20if%20using)%20and%20set%20aside.%20You%20can%20use%20a%20smaller%20bowl,%20tupperware%20or%20even%20a%20ziploc%20bag%20to%20hold%20it%20in.%3C/p%3E%3Cp%3EMeanwhile,%20use%20a%20mallet%20to%20pound%20the%20pork%20to%20about%20a%20scant%201/4%20inch.%20You%20want%20them%20uniformly%20pounded%20out%20-%20pretty%20thin%20-%20but%20not%20so%20thin%20that%20you%20start%20to%20make%20holes.%20It's%20less%20messy%20if%20you%20put%20them%20in%20a%20ziploc%20one%20at%20a%20time%20to%20pound%20them%20out.%3C/p%3E%3Cp%3EAdd%20the%20chops%20to%20the%20buttermilk%20bath,%20turning%20over%20so%20both%20are%20well%20coated.%20Cover%20and%20refrigerate%206%20hours%20or%20over%20night.%3C/p%3E%3Cp%3ERemove%20from%20the%20fridge%20and%20use%20tongs%20to%20pull%20the%20pork%20out,%20shaking%20off%20the%20excess%20and%20patting%20lightly%20with%20paper%20towels.%20You%20don't%20need%20them%20bone%20dry,%20just%20not%20drippy.%20Dredge%20them%20in%20the%20flour/salt/pepper%20mixture%20getting%20both%20sides%20lightly%20coated.%3C/p%3E%3Cp%3ENow%20quickly%20dunk%20each%20one%20into%20the%20egg%20bath,%20turning%20over%20to%20get%20both%20sides.%20Shake%20excess%20off%20lightly,%20then%20set%20in%20the%20panko%20mixture%20(panko%20tossed%20with%20dried%20mustard%20and%20fresh%20grated%20nutmeg),%20pressing%20into%20the%20crumbs%20lightly%20with%20your%20hands.%20Turn%20over%20and%20repeat%20until%20the%20chops%20are%20completely%20coated.%3C/p%3E%3Cp%3EAt%20this%20point,%20you%20can%20refrigerate%20them%20until%20you're%20ready%20to%20fry%20-%20up%20to%206%20hours%20-%20or%20you%20can%20fry%20right%20away.%3C/p%3E%3Cp%3EFill%20a%20rimmed%20skillet%20or%20dutch%20oven%20about%201/4%20to%201/2%20inch%20with%20oil.%20You%20just%20want%20enough%20oil%20so%20that%20it%20comes%20up%20about%20halfway%20on%20the%20chops%20so%20don't%20go%20overboard.%20You%20can%20always%20add%20more.%3C/p%3E%3Cp%3EBring%20the%20skillet%20over%20medium%20high%20heat%20and%20let%20the%20oil%20heat%20through.%20You%20can%20test%20it%20by%20adding%20a%20pinch%20of%20panko%20to%20the%20pan.%20If%20it%20sinks,%20the%20oil%20isn't%20hot%20enough.%20If%20it%20sinks%20but%20then%20slowly%20rises%20to%20the%20top%20turning%20golden%20-%20you're%20ready.%3C/p%3E%3Cp%3ECAREFULLY%20add%20the%20chops%20to%20the%20skillet%20(long%20tongs%20are%20best)%20and%20fry%20for%20about%204-5%20minutes%20per%20side%20until%20deep%20golden.%20When%20cooked,%20transfer%20to%20some%20paper%20towels%20quickly%20patting%20them,%20then%20quickly%20to%20a%20cookie%20sheet%20so%20that%20the%20air%20can%20vent%20around%20them%20and%20they%20don't%20get%20soggy.%3C/p%3E%3Cp%3EIf%20you're%20making%20several%20or%20you%20aren't%20finished%20making%20your%20side%20dishes,%20you%20can%20keep%20the%20just%20fried%20ones%20in%20a%20low%20200%20degree%20oven.%20This%20will%20keep%20them%20nice%20and%20crispy.%3C/p%3E%3Cp%3EServe%20with%20yellow%20mustard,%20honey%20mustard,%20or%20even%20with%20honey%20or%20plain.%3C/p%3E){kind=link}