No applesauce, just some pork chops. Served with last night’s cajun black-eyed peas and some rice. The comfort food keeps a comin’!

We bought four thin pork chops at the supermarket today. Two of them were breaded and fried with a spicy mixture for tonight’s dinner, the other two were breaded and fried with an italian seasoning (garlic powder, red pepper flakes, dried thyme and dried oregano) for some yummy leftovers.

We use “standard breading procedure” to coat the pork chops. On a plate we place a piece of wax paper and pour on the flour. We add the salt, pepper and spices to taste. On another plate we place another piece of wax paper with the bread crumbs. We lightly beat the egg with the water in a bowl. Then we rinse each pork chop, dry it with a paper towel and place it first in the flour mixture, then the egg, and then the bread crumbs. The coated pork chops are put on a plate and we keep them in the refrigerator for a half an hour to allow the coating to adhere.

We heat a frying pan with about 1/4 inch vegetable oil. We fry two pork chops at a time for a few minutes a side. We want the internal temperature of the chop to be at least 145 degrees. This is still a little pink, but trichinosis is killed at 138 degrees. For our children, we take it to 160 degrees. Once the pork chops are brown enough, we place them in a pre-heated 350 degree oven to finish them, if necessary. When done, we allow them to rest for a few minutes before serving.

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