The Lovely is out a few days, so my cooking this week has downshifted to comfort food. I made a few fried pork chops using the recipe outlined by Chef Sean Brock’s cookbook, Heritage. The technique is nothing unique, but pounding the chops thin and an overnight soak in buttermilk makes this a success. In fact, that is the recipe: Pound out thin cut boneless pork chops (NOT pork loin–too lean) to a quarter inch or so, and marinade in buttermilk overnight. Dredge in corn meal with cayenne, and shallow fry about 4 minutes a side. Done.
I made 4 of these, two we had for dinner and two went in the fridge wrapped in foil. A quick 15 minute reheat in a 400 degree oven, a soft bun, mustard and pickles, and I’m happy. Cheers.