Crispy Pork Chops
It’s been some time since I posted something from my own kitchen. And, this weekend, I got the start of an idea for something I hadn’t had in a while - pork chops.
Growing up in the midwest, it isn’t hard to find yourself somewhere the swine outnumber the humans. Indiana is like that in a LOT of places (and not just Indy - heh). Pork chops, on the bone, were something that we had a few times a month.
Jennifer was watching America’s Test Kitchen reruns on the local PBS and I caught the episode where Bridget was making a crispy pork chop. Start mouth watering…now. So last night I got some rib chops just because I was now in the mood for pork.
In the ATK recipe, they use corn flakes cereal for the main breading source. We bought some whole pecans to make desserts for Thanksgiving and my wife mentioned I should make pecan crusted chicken with the extra. Then, over the course of the day, I got the idea to combine both. But, instead of corn flakes…(wait for it)…Cap’n Crunch.
Here’s the recipe, such that it is (with all apologies to ATK).  The Cap’n Crunch and pecans were eyeballed, so take the measurements as approximates. If you like yours more nutty, back off on the cereal and add more nuts.  If you don’t like yours spicy, nix the sriracha.
Combine 3C Cap’n Crunch (or another corn-based cereal) and .75C of whole pecans in a food processor. Add a pinch of salt and black pepper. Mix until you get a consistency of sand.
In 2C of buttermilk, add 1-2 finely chopped cloves of garlic and 1 TBS of sriracha or your favorite hot sauce along with pinch of black pepper. Wisk to combine.
Dredge four pork rib chops (bones or no bones - your call) in corn starch. Knock of excess, then coat in buttermilk mixture, then into the cereal/pecan mix. Place onto a wire rack for several minutes before cooking.
In a large frying pan, head ~.33C of canola oil over medium-low heat until shimmering.  Add two of the chops at a time, cooking 2-5 minutes per side until golden brown, then turn.
Cook to an internal temp of 140F.  Place onto a paper towel plate for a few seconds to soak up the excess oil.  
Enjoy
What I ended up with was a slightly sweet, slightly nutty, very slightly spicy juicy pork chop with the crunchiest breading ever. Dear lord this was good!
Also pictured is a spicy bacon broccoli - steamed brocoli pan-seared in a small bit of cooked bacon and drippings, with a pinch of red chili flake, salt, pepper, and olive oil. Crispy Pork Chops
It’s been some time since I posted something from my own kitchen. And, this weekend, I got the start of an idea for something I hadn’t had in a while - pork chops.
Growing up in the midwest, it isn’t hard to find yourself somewhere the swine outnumber the humans. Indiana is like that in a LOT of places (and not just Indy - heh). Pork chops, on the bone, were something that we had a few times a month.
Jennifer was watching America’s Test Kitchen reruns on the local PBS and I caught the episode where Bridget was making a crispy pork chop. Start mouth watering…now. So last night I got some rib chops just because I was now in the mood for pork.
In the ATK recipe, they use corn flakes cereal for the main breading source. We bought some whole pecans to make desserts for Thanksgiving and my wife mentioned I should make pecan crusted chicken with the extra. Then, over the course of the day, I got the idea to combine both. But, instead of corn flakes…(wait for it)…Cap’n Crunch.
Here’s the recipe, such that it is (with all apologies to ATK).  The Cap’n Crunch and pecans were eyeballed, so take the measurements as approximates. If you like yours more nutty, back off on the cereal and add more nuts.  If you don’t like yours spicy, nix the sriracha.
Combine 3C Cap’n Crunch (or another corn-based cereal) and .75C of whole pecans in a food processor. Add a pinch of salt and black pepper. Mix until you get a consistency of sand.
In 2C of buttermilk, add 1-2 finely chopped cloves of garlic and 1 TBS of sriracha or your favorite hot sauce along with pinch of black pepper. Wisk to combine.
Dredge four pork rib chops (bones or no bones - your call) in corn starch. Knock of excess, then coat in buttermilk mixture, then into the cereal/pecan mix. Place onto a wire rack for several minutes before cooking.
In a large frying pan, head ~.33C of canola oil over medium-low heat until shimmering.  Add two of the chops at a time, cooking 2-5 minutes per side until golden brown, then turn.
Cook to an internal temp of 140F.  Place onto a paper towel plate for a few seconds to soak up the excess oil.  
Enjoy
What I ended up with was a slightly sweet, slightly nutty, very slightly spicy juicy pork chop with the crunchiest breading ever. Dear lord this was good!
Also pictured is a spicy bacon broccoli - steamed brocoli pan-seared in a small bit of cooked bacon and drippings, with a pinch of red chili flake, salt, pepper, and olive oil. Crispy Pork Chops
It’s been some time since I posted something from my own kitchen. And, this weekend, I got the start of an idea for something I hadn’t had in a while - pork chops.
Growing up in the midwest, it isn’t hard to find yourself somewhere the swine outnumber the humans. Indiana is like that in a LOT of places (and not just Indy - heh). Pork chops, on the bone, were something that we had a few times a month.
Jennifer was watching America’s Test Kitchen reruns on the local PBS and I caught the episode where Bridget was making a crispy pork chop. Start mouth watering…now. So last night I got some rib chops just because I was now in the mood for pork.
In the ATK recipe, they use corn flakes cereal for the main breading source. We bought some whole pecans to make desserts for Thanksgiving and my wife mentioned I should make pecan crusted chicken with the extra. Then, over the course of the day, I got the idea to combine both. But, instead of corn flakes…(wait for it)…Cap’n Crunch.
Here’s the recipe, such that it is (with all apologies to ATK).  The Cap’n Crunch and pecans were eyeballed, so take the measurements as approximates. If you like yours more nutty, back off on the cereal and add more nuts.  If you don’t like yours spicy, nix the sriracha.
Combine 3C Cap’n Crunch (or another corn-based cereal) and .75C of whole pecans in a food processor. Add a pinch of salt and black pepper. Mix until you get a consistency of sand.
In 2C of buttermilk, add 1-2 finely chopped cloves of garlic and 1 TBS of sriracha or your favorite hot sauce along with pinch of black pepper. Wisk to combine.
Dredge four pork rib chops (bones or no bones - your call) in corn starch. Knock of excess, then coat in buttermilk mixture, then into the cereal/pecan mix. Place onto a wire rack for several minutes before cooking.
In a large frying pan, head ~.33C of canola oil over medium-low heat until shimmering.  Add two of the chops at a time, cooking 2-5 minutes per side until golden brown, then turn.
Cook to an internal temp of 140F.  Place onto a paper towel plate for a few seconds to soak up the excess oil.  
Enjoy
What I ended up with was a slightly sweet, slightly nutty, very slightly spicy juicy pork chop with the crunchiest breading ever. Dear lord this was good!
Also pictured is a spicy bacon broccoli - steamed brocoli pan-seared in a small bit of cooked bacon and drippings, with a pinch of red chili flake, salt, pepper, and olive oil. Crispy Pork Chops
It’s been some time since I posted something from my own kitchen. And, this weekend, I got the start of an idea for something I hadn’t had in a while - pork chops.
Growing up in the midwest, it isn’t hard to find yourself somewhere the swine outnumber the humans. Indiana is like that in a LOT of places (and not just Indy - heh). Pork chops, on the bone, were something that we had a few times a month.
Jennifer was watching America’s Test Kitchen reruns on the local PBS and I caught the episode where Bridget was making a crispy pork chop. Start mouth watering…now. So last night I got some rib chops just because I was now in the mood for pork.
In the ATK recipe, they use corn flakes cereal for the main breading source. We bought some whole pecans to make desserts for Thanksgiving and my wife mentioned I should make pecan crusted chicken with the extra. Then, over the course of the day, I got the idea to combine both. But, instead of corn flakes…(wait for it)…Cap’n Crunch.
Here’s the recipe, such that it is (with all apologies to ATK).  The Cap’n Crunch and pecans were eyeballed, so take the measurements as approximates. If you like yours more nutty, back off on the cereal and add more nuts.  If you don’t like yours spicy, nix the sriracha.
Combine 3C Cap’n Crunch (or another corn-based cereal) and .75C of whole pecans in a food processor. Add a pinch of salt and black pepper. Mix until you get a consistency of sand.
In 2C of buttermilk, add 1-2 finely chopped cloves of garlic and 1 TBS of sriracha or your favorite hot sauce along with pinch of black pepper. Wisk to combine.
Dredge four pork rib chops (bones or no bones - your call) in corn starch. Knock of excess, then coat in buttermilk mixture, then into the cereal/pecan mix. Place onto a wire rack for several minutes before cooking.
In a large frying pan, head ~.33C of canola oil over medium-low heat until shimmering.  Add two of the chops at a time, cooking 2-5 minutes per side until golden brown, then turn.
Cook to an internal temp of 140F.  Place onto a paper towel plate for a few seconds to soak up the excess oil.  
Enjoy
What I ended up with was a slightly sweet, slightly nutty, very slightly spicy juicy pork chop with the crunchiest breading ever. Dear lord this was good!
Also pictured is a spicy bacon broccoli - steamed brocoli pan-seared in a small bit of cooked bacon and drippings, with a pinch of red chili flake, salt, pepper, and olive oil. Crispy Pork Chops
It’s been some time since I posted something from my own kitchen. And, this weekend, I got the start of an idea for something I hadn’t had in a while - pork chops.
Growing up in the midwest, it isn’t hard to find yourself somewhere the swine outnumber the humans. Indiana is like that in a LOT of places (and not just Indy - heh). Pork chops, on the bone, were something that we had a few times a month.
Jennifer was watching America’s Test Kitchen reruns on the local PBS and I caught the episode where Bridget was making a crispy pork chop. Start mouth watering…now. So last night I got some rib chops just because I was now in the mood for pork.
In the ATK recipe, they use corn flakes cereal for the main breading source. We bought some whole pecans to make desserts for Thanksgiving and my wife mentioned I should make pecan crusted chicken with the extra. Then, over the course of the day, I got the idea to combine both. But, instead of corn flakes…(wait for it)…Cap’n Crunch.
Here’s the recipe, such that it is (with all apologies to ATK).  The Cap’n Crunch and pecans were eyeballed, so take the measurements as approximates. If you like yours more nutty, back off on the cereal and add more nuts.  If you don’t like yours spicy, nix the sriracha.
Combine 3C Cap’n Crunch (or another corn-based cereal) and .75C of whole pecans in a food processor. Add a pinch of salt and black pepper. Mix until you get a consistency of sand.
In 2C of buttermilk, add 1-2 finely chopped cloves of garlic and 1 TBS of sriracha or your favorite hot sauce along with pinch of black pepper. Wisk to combine.
Dredge four pork rib chops (bones or no bones - your call) in corn starch. Knock of excess, then coat in buttermilk mixture, then into the cereal/pecan mix. Place onto a wire rack for several minutes before cooking.
In a large frying pan, head ~.33C of canola oil over medium-low heat until shimmering.  Add two of the chops at a time, cooking 2-5 minutes per side until golden brown, then turn.
Cook to an internal temp of 140F.  Place onto a paper towel plate for a few seconds to soak up the excess oil.  
Enjoy
What I ended up with was a slightly sweet, slightly nutty, very slightly spicy juicy pork chop with the crunchiest breading ever. Dear lord this was good!
Also pictured is a spicy bacon broccoli - steamed brocoli pan-seared in a small bit of cooked bacon and drippings, with a pinch of red chili flake, salt, pepper, and olive oil. Crispy Pork Chops
It’s been some time since I posted something from my own kitchen. And, this weekend, I got the start of an idea for something I hadn’t had in a while - pork chops.
Growing up in the midwest, it isn’t hard to find yourself somewhere the swine outnumber the humans. Indiana is like that in a LOT of places (and not just Indy - heh). Pork chops, on the bone, were something that we had a few times a month.
Jennifer was watching America’s Test Kitchen reruns on the local PBS and I caught the episode where Bridget was making a crispy pork chop. Start mouth watering…now. So last night I got some rib chops just because I was now in the mood for pork.
In the ATK recipe, they use corn flakes cereal for the main breading source. We bought some whole pecans to make desserts for Thanksgiving and my wife mentioned I should make pecan crusted chicken with the extra. Then, over the course of the day, I got the idea to combine both. But, instead of corn flakes…(wait for it)…Cap’n Crunch.
Here’s the recipe, such that it is (with all apologies to ATK).  The Cap’n Crunch and pecans were eyeballed, so take the measurements as approximates. If you like yours more nutty, back off on the cereal and add more nuts.  If you don’t like yours spicy, nix the sriracha.
Combine 3C Cap’n Crunch (or another corn-based cereal) and .75C of whole pecans in a food processor. Add a pinch of salt and black pepper. Mix until you get a consistency of sand.
In 2C of buttermilk, add 1-2 finely chopped cloves of garlic and 1 TBS of sriracha or your favorite hot sauce along with pinch of black pepper. Wisk to combine.
Dredge four pork rib chops (bones or no bones - your call) in corn starch. Knock of excess, then coat in buttermilk mixture, then into the cereal/pecan mix. Place onto a wire rack for several minutes before cooking.
In a large frying pan, head ~.33C of canola oil over medium-low heat until shimmering.  Add two of the chops at a time, cooking 2-5 minutes per side until golden brown, then turn.
Cook to an internal temp of 140F.  Place onto a paper towel plate for a few seconds to soak up the excess oil.  
Enjoy
What I ended up with was a slightly sweet, slightly nutty, very slightly spicy juicy pork chop with the crunchiest breading ever. Dear lord this was good!
Also pictured is a spicy bacon broccoli - steamed brocoli pan-seared in a small bit of cooked bacon and drippings, with a pinch of red chili flake, salt, pepper, and olive oil.

Crispy Pork Chops

It’s been some time since I posted something from my own kitchen. And, this weekend, I got the start of an idea for something I hadn’t had in a while - pork chops.

Growing up in the midwest, it isn’t hard to find yourself somewhere the swine outnumber the humans. Indiana is like that in a LOT of places (and not just Indy - heh). Pork chops, on the bone, were something that we had a few times a month.

Jennifer was watching America’s Test Kitchen reruns on the local PBS and I caught the episode where Bridget was making a crispy pork chop. Start mouth watering…now. So last night I got some rib chops just because I was now in the mood for pork.

In the ATK recipe, they use corn flakes cereal for the main breading source. We bought some whole pecans to make desserts for Thanksgiving and my wife mentioned I should make pecan crusted chicken with the extra. Then, over the course of the day, I got the idea to combine both. But, instead of corn flakes…(wait for it)…Cap’n Crunch.

Here’s the recipe, such that it is (with all apologies to ATK). The Cap’n Crunch and pecans were eyeballed, so take the measurements as approximates. If you like yours more nutty, back off on the cereal and add more nuts. If you don’t like yours spicy, nix the sriracha.

  • Combine 3C Cap’n Crunch (or another corn-based cereal) and .75C of whole pecans in a food processor. Add a pinch of salt and black pepper. Mix until you get a consistency of sand.
  • In 2C of buttermilk, add 1-2 finely chopped cloves of garlic and 1 TBS of sriracha or your favorite hot sauce along with pinch of black pepper. Wisk to combine.
  • Dredge four pork rib chops (bones or no bones - your call) in corn starch. Knock of excess, then coat in buttermilk mixture, then into the cereal/pecan mix. Place onto a wire rack for several minutes before cooking.
  • In a large frying pan, head ~.33C of canola oil over medium-low heat until shimmering. Add two of the chops at a time, cooking 2-5 minutes per side until golden brown, then turn.
  • Cook to an internal temp of 140F. Place onto a paper towel plate for a few seconds to soak up the excess oil.
  • Enjoy

What I ended up with was a slightly sweet, slightly nutty, very slightly spicy juicy pork chop with the crunchiest breading ever. Dear lord this was good!

Also pictured is a spicy bacon broccoli - steamed brocoli pan-seared in a small bit of cooked bacon and drippings, with a pinch of red chili flake, salt, pepper, and olive oil.