Dry brine: Salt, black pepper, garlic salt. Let sit in fridge 2 hours.
Dredge in flour. Sear in HOT sillet with 1 TB butter and 1 tsp olive oil 3 minutes, flip over. Sear 3 minutes. Turn off heat.
Allow to sit 5 minutes.
Off to Japan…
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As you read this, I should be on my way to Japan. Another chance to make
beautiful memories with Chan in one of our favorite places to travel. Our
fear thi...
4 hours ago
7 comments:
Yum!
looks ono!
Our dearly beloved mother would fry bananas served with pork chops. Fried just right, the banana had a caramelized texture
Yummy!
Izsmom
Aunty, yes!
Kat, my pork chops (when I used to make them) were usually dry.
Chet, wow, sounds good. Reminds me of banana lumpia which I love.
Izsmom, does look yummy.
Love simple meals
Susan, me too!
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