It’s taken a lot of trial and error, and more than a few near-misses, but I think I finally have a primal flour for breading pork chops (or chicken pieces, or maybe even fish…) that (a) has good crunch and (b) doesn’t have an “off” flavor.
So. Here goes. All flour measurements are ballpark. Tonight I started with 1/4 cup of each and had to mix more, and then had some leftover.
Old-Fashioned Fried Pork Chops
- 4 pork chops
- 3/8 c toasted sesame seeds
- 3/8 c white sesame seeds
- 3/8 c arrowroot starch (tapioca or potato starch would probably also work, but I haven’t tested them)
- salt, to taste
- black pepper, to taste
- garlic powder, to taste
- onion powder, to taste
- Italian seasoning, or other herbs, to taste
- 1-2 eggs, thinned with milk or water
- Oil, for frying
- Grind your sesame seeds to flour in a spice grinder.
- Mix with arrowroot starch on a plate, then season to taste. My suggestions are above, but that’s just how we like them.
- Heat your oil in a large skillet. I have a newfound love for ceramic nonstick, because nothing sticks to it. It’s fantastic, and it has joined my cast iron in the rarefied strata of “pans I will wash by hand.”
- While your oil is heating, bread your pork chops. Take each chop individually and coat it in your flour mix. Shake off the excess, then dunk it in the egg wash and give it another coating of flour. I found 2 eggs was too much for just 4 pork chops, but I’ve often found 1 egg insufficient. YMMV.
- Once your oil is hot, put your chops in the pan and cook until the meat is done and the breading is brown. I used cold-pressed Sunflower Seed oil tonight, but you could use basically whatever fat you wanted.
- Serve immediately with a side salad and/or homemade applesauce.
If you try it, I’d love to know what you think!