I was so excited last night after biting into this chop meat. THIS WAS IT !! The darned thing was juicy, crunchy and had an all around ultimate chop taste.
I've found, as most do, that one of the key points of shallow or deep frying is keeping the oil hot enough. This is clearly one of those times. So I dug out my electric skillet, set it to 375 and I was on my way.
As far as seasong goes, that's up to you. Just make damn sure you have decent pork. No dry rub will bring back bad or nasty grocery store pork. Sorry. Get your good meat, salt & pepper with a light dusting of flour.
Yum.
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