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Ingredients:
7 pieces or 8 pieces breakfast chops (very thin bone-in pork chops)
1 cup all-purpose flour
1 tsp seasoned salt
1 tsp black pepper
Cayenne pepper, to taste
Cooking oil
1 tbsp butter
1cup buttermilk
1 cup breadcrumbs
Extra salt and pepper, to taste
Directions:
1. Rinse pork chops and pat dry with paper towel on both sides. Add salt and pepper both sides of the pork chops.
2. Combine all dry ingredients.
Dredge each side of the pork chops in the flour mixture, dusting off any excess, then through the buttermilk, letting excess drip off, and then through the breadcrumbs, making sure to coat on each side.
Set on a sheet tray and continue with the remaining chops.
Rest the chops for 10 minutes in the refrigerator. This will help the breading stick to the chops.
3. Heat oil over medium to medium-high heat.
Add butter.
When the butter is melted and the butter/oil mixture is hot, cook three pork chops at a time or depend on the size of your pan, two to three minutes on the first side; one to two minutes on the other side.
4. Using tongs, carefully place the pork chops in batches, into the hot oil.
Fry, flipping once halfway through cooking
5. Make sure no pink juices remain.
Remove to a plate and repeat with remaining pork chops.
Delicious and simple!
Serve with sadza or smashed new potatoes.
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