3. Pig Rules. Period: OK, decorum denotes the table should have at least two proteins. But why stick to the stuffy (dry) pork loin? Fry some pork chops already! Check this out (you’ll be glad you did):
Brine pork chops (preferably w/bone-in) in buttermilk for at least an hour, preferably overnight.
Remove from brine, drain.
Toss chops individually in corn starch and place on wire rack to rest for 10 minutes. (For extra crunch, use a mixture of ¾ cornstarch and ¼ panko bread crumbs)
Fry (as usual) in cast iron skillet with hot canola or vegetable oil.
Adding hot sauce immediately upon draining from fry pan changes the molecular structure of fried pork chops and makes them a fat-free food. That is my unscientific suspicion.
