Côtelettes de porc épaisses frites à la mode du Sud et croustillantes

Ingrédients

• 2 Bone-In Pork Chops
• 2 cups Buttermilk
• 1/2 tbsp paprika
• 1/4 tsp cayenne
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 cup all-purpose flour
• 1/2 cup cornmeal

Préparation

1. 1

   --- Brine The Pork Chops ---

2. 2

   Combine buttermilk and a 1/3 of the spices in a large mixing bowl. Mix the ingredients well. Place pork chops in large sealable ziplock bag then add the brine. Refrigerate overnight.

3. 3

   --- Prepare the Pork Chops ---

4. 4

   Remove the chops from the fridge. Prepare a cooling rack (line a baking sheet with a wire rack.

5. 5

   Remove chops from the bag and let rest on the rack.

6. 6

   Pre-heat deep fryer to 350F degrees.

7. 7

   Mix flour, cornmeal, and a third of the spice mix in a bowl. Dredge the chops in the flour mixture and then fry for 4-6 minutes.

8. 8

   Remove from the fryer and place on the cooling rack. Sprinkle remaining spices on the fried pork chops. Serve.