Am reminded of my grade school days when pork chops made up my usual baon. They were either fried or stewed in tomatoes and mixed with peas and carrots. Porkchop meat is a great cut because it has the delish triumvirate of meat, fat and bone! Ahh, don’t you just love biting on that moist, juicy and tender porkchop?
Today, I had a fatless porkchop butterflied (aww, did you just ask for the fat and bone?). Sorry! The porkchop today wanted to be a butterfly!
I pounded meat until it got half its original thickness, seasoned the butterflied chops with salt and pepper.
Then dredged it in flour, dipped it in 1 beaten egg, then dredged again in Japanese breadcrumbs.
Deep-fried until golden brown. Served hot.