| Wash and trim chops. Rub with LEMON-PEPPER
SEASONING, set aside. At this point, start salted water boiling in a
2 quart pot for potatoes, peel and quarter as many as desired. The potatoes
should boil for about 15 minutes. While potatoes are cooking, prepare chops.
In a wide soup bowl, whisk egg and milk. On a dinner plate, toss bread crumbs
and BRADY STREET CHEESE SPRINKLE
(this is a nice mix for other uses too, such as breaded chicken or meatloaf).
In a large pan, heat oil over medium-high heat. Dip chops into egg, let
excess drip off, then place chop in bread crumb mix, pressing onto both
sides, shake off excess. Place the first chop in the oil, check quickly
to make sure the oil is not so hot as to burn the breading, then add other
chops. Turn after about 1 minute when nicely browned. After a minute on
the second side, reduce heat to medium and flip once more after 5 minutes.
The average chop takes about 8 minutes to be cooked but still juicy, thick
chops will take more time, boneless will take less. Some of the drippings
are used to season the mashed potatoes, so be careful not to blacken the
oil; if the bits start getting dark, reduce the heat slightly. Remove to
a plate lined with paper towels, set in a warm place until ready to serve
(chops will keep their heat quite well for the time it takes to finish the
potatoes). When the potatoes have finished cooking, drain, reserving 1 /2
Cup cooking liquid, and cover to dry for a minute. Perfect timing would
have the potatoes drying while the chops are finishing up. When the chops
have been removed from the pan, drain off all of the hot oil, leaving as
many brown bits as possible. Deglaze the pan by adding the red wine vinegar
to the hot pan, letting it sizzle, then adding the cooking liquid. Bring
to a boil and reduce by half. Mash the potatoes with sour cream, PEPPER,
and salt. Put potatoes into the pan, stir thoroughly, taste and adjust for
seasoning. Serve alongside the breaded chops with a simple vegetable such
as plain green beans. |
