Recipes

Ingredients: 1 lb thin-cut boneless pork chops (about 1/4 inch thick) 1 loving cup buttermilk 1 loving cup breadcrumbs spice mixture: 1 1/2 tablespoons reason mustard (powder, similar Colman's) two teaspoons granulated garlic two tablespoon paprika 1 teaspoon lemon pepper seasoning freshly reason dark pepper salt to serve: 1 1/2 loving cup prepared coleslaw 1/2 loving cup (drained) dill hamburger pickle chips 4-6 seeded buns Directions: NOTE: THIS MUST BE DONE THE 4-8 HOURS BEFORE COOKING Whisk together the spice mixture. Place one-half of the spice mixture inwards a resealable bag, reserve the residue for the breadcrumbs. Add the buttermilk, mustard powder, paprika, salt, pepper, too granulated garlic squish the pocketbook around to evenly distribute all ingredients. Add the pork, seal. Refrigerate 4-8 hours. When ready to cook: Heat 1/2 inch canola stone oil inwards a large, heavy pan.  Pour the breadcrumbs into a shallow bowl or pla

Ingredients: 1 lb thin-cut boneless pork chops (about 1/4 inch thick) 1 loving cup buttermilk 1 loving cup breadcrumbs spice mixture: 1 1/2 tablespoons reason mustard (powder, similar Colman's) two teaspoons granulated garlic two tablespoon paprika 1 teaspoon lemon pepper seasoning freshly reason dark pepper salt to serve: 1 1/2 loving cup prepared coleslaw 1/2 loving cup (drained) dill hamburger pickle chips 4-6 seeded buns Directions: NOTE: THIS MUST BE DONE THE 4-8 HOURS BEFORE COOKING Whisk together the spice mixture. Place one-half of the spice mixture inwards a resealable bag, reserve the residue for the breadcrumbs. Add the buttermilk, mustard powder, paprika, salt, pepper, too granulated garlic squish the pocketbook around to evenly distribute all ingredients. Add the pork, seal. Refrigerate 4-8 hours. When ready to cook: Heat 1/2 inch canola stone oil inwards a large, heavy pan.  Pour the breadcrumbs into a shallow bowl or pla

Ingredients: 1 lb thin-cut boneless pork chops (about 1/4 inch thick) 1 loving cup buttermilk 1 loving cup breadcrumbs spice mixture: 1 1/2 tablespoons reason mustard (powder, similar Colman's) two teaspoons granulated garlic two tablespoon paprika 1 teaspoon lemon pepper seasoning freshly reason dark pepper salt to serve: 1 1/2 loving cup prepared coleslaw 1/2 loving cup (drained) dill hamburger pickle chips 4-6 seeded buns Directions: NOTE: THIS MUST BE DONE THE 4-8 HOURS BEFORE COOKING Whisk together the spice mixture. Place one-half of the spice mixture inwards a resealable bag, reserve the residue for the breadcrumbs. Add the buttermilk, mustard powder, paprika, salt, pepper, too granulated garlic squish the pocketbook around to evenly distribute all ingredients. Add the pork, seal. Refrigerate 4-8 hours. When ready to cook: Heat 1/2 inch canola stone oil inwards a large, heavy pan.  Pour the breadcrumbs into a shallow bowl or pla