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- Hey dudes, I'm Hilah,
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and today on Hilah Cooking, I have a special
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State Fair edition of everyone's favorite food,
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most people's favorite food, pork chops.
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These have a secret ingredient in the crust
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that pretty much makes it seem like
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you're just eatin' a big 'ol pile of onion rings
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for dinner in the best way possible.
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(bouncy, energetic electronic music)
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Okay, so I've got a couple pork chops here,
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three, I can't count.
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They're boneless.
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You could use bone-in.
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I'm gonna do a little salt and pepper on 'em,
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and if you don't eat pork,
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you can totally use chicken.
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And if you don't eat either of those things,
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then I think you could even use seitan.
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And I'm gonna do a little fresh rosemary.
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Thyme is also nice, but I have rosemary
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comin' out of my ass.
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Kinda press that in, and you want to make sure
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your pork chops aren't too thick.
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Definitely no thicker than about an inch.
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And...
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(grating)
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Okay, so we'll set that aside for a second.
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We're gonna need some flour for our breading.
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We're gonna need some egg.
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Secret ingredient number one is a little bit of mustard
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that I'm gonna add to the egg.
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Oh Lordy.
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Mustard, you're crazy.
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That mustard's crazy.
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Okay, and then finally,
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for the crunchy breading part,
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we're gonna use half Panko bread crumbs,
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which these are the Japanese ones
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that are a lot coarser than regular bread crumbs
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as you can see here,
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and you can use regular ones if you can't find these
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even though these are really easy to find
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in most places now, but the texture I like better for this.
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And then the secret ingredient is Crispy Fried Onions.
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This was an idea that I got from Jennifer Lynn.
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Thanks, Jennifer,
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who commented on Facebook a while back
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that she uses this to bread meats and stuff,
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and if you made the Sooo Cali Dogs
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that I made earlier in the year,
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then you might have some of these in your pantry already.
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So I'm just gonna crumble 'em up a little bit.
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You want to get it like almost as small
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as the Panko crumbs if you can.
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Just so it'll coat more evenly if they're smaller pieces.
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Then we're just gonna do a little assembly.
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Let's see how I can do this without
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bein' a total idiot.
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Ha, ha, good luck.
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Self.
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Okay, so we're gonna do light flour dredge first.
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Go ahead and get the sides and everything.
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Then into our mustard egg.
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Then into our onion crumbs.
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And for now, I'm just gonna go ahead
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and put it back on the same plate with the raw pork chops,
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but after we cook 'em, they'll go on their own plate,
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on a new plate.
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Yesssssss.
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These are so good, you guys.
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You're gonna love it.
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And the deal when you're doin' any kind of breaded meat,
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like chicken fried steak or fried chicken or anything,
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is if you can let the breading stay for a little while,
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if you can just let 'em sit for a little while
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before you start frying 'em, the breading'll stick better.
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I get a lot of people having problems with that
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with the chicken fried steak recipe that I made awhile back.
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And it's usually just need to let it kinda sit
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and let the egg sort of form that glue
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to hold everything on so it doesn't fall off
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while you're cooking.
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And also, if your oil temperature is too low,
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that will make breading fall off
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when you're frying things.
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Okay, one more.
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Okay, once they're all breaded,
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and if you want to make this ahead time,
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you can do this and put it in the fridge
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for a couple of hours.
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I'm gonna go ahead and cook 'em now.
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But, we're gonna go over to the stove,
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and add about a quarter cup of oil
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over a medium high heat, and cook 'em
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for just two to three minutes on each side.
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With pork, I think the tendency is to overcook it,
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'cause people are really concerned about undercooked pork,
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but I mean the risk of Trichinosis is very slim
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unless you're eating wild beavers or something.
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So, I like to do it just so it's a little bit pink inside
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so it still stays nice and juicy, but it's up to you.
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Ta-da!
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Yay, pork chop time.
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Don't forget to click this little red subscribe button
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right down here to subscribe to my channel
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if you haven't already.
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So you get notified whenever I release a new cooking video.
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See, it's perfect.
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It's just a tiny bit pink right in the middle.
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Still super juicy, and the aroma of that rosemary
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is just hittin' me all in my face.
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(bouncy electronic music)
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These are some really delicious fried pork chops.
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I hope that you try this recipe with chicken,
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with seitan, do whatever you want.
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I don't give a shit.
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The recipe is always available at my website,
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hilahcooking.com.
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Be sure to check out my Chicken Fried Steak
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and my Chicken Milanesa video
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for a couple of similar things that you might enjoy.
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Have a great weekend and I'll see you later.
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Bye.
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(bouncy, energetic electronic music)
