My Gram's Breaded Pork Chops

I haven't seen my family in over 4 months and felt a little nostalgic for my grandma's breaded pork chops, so I got the family involved. I chatted with my gram about the basics of the recipe and had my parents to send me fresh horseradish root from their garden to my kitchen in order to recreate a simple but delicious dish from my childhood to share with all of you.

Breaded Pork Chops

• 2 bone-in pork chops

• Coarse kosher salt

• Flour

• 1 egg + splash of milk

• Panko or regular bread crumbs

• Peanut oil or neutral oil for shallow frying

Method:

1. Generously sprinkle salt on both sides of the pork chops and set aside. (Note: These can be salted and left uncovered in the fridge for up to 48 hours.)

2. Prep the breading station with 3 plates or trays. One with flour, one with egg and milk, one with the bread crumbs of choice + a small pinch of salt.

3. Place the pork chops in the flour lightly coating both sides then move them to the egg mixture before finishing in the bread crumbs. Really press the bread crumbs into the pork chop to ensure even coverage and sticking

4. Set a cast-iron skillet over medium-low heat. Add enough peanut oil for shallow frying, about a quarter of an inch. Add a pinch of bread crumbs to test the heat, they should lightly sizzle and become browned, not burnt!

5. Place the breaded chops in the pan and slowly shallow fry until they are golden brown and the internal temperature reaches 145 to 150 F. Go low and slow! I like to flip the pork chops multiple times during this process. Note: Alternatively, you can slide the pan into a 350 F oven after browning on both sides to finish cooking.

6. Once the chops reach 145 or 150 F internal, pull it off the heat and let it rest for 3 minutes to ensure safety. Slice in and the pork chops should be nice and tender. Dip with the horseradish and ketchup.

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Prepared Horseradish

• Horseradish root, peeled, cubed

• Vinegar

• Salt

Method:

1. Peel and cube the horseradish roots.

2. Add the horseradish, a splash of vinegar, and a small pinch of salt to a food processor. Pulse everything until the horseradish is fairly fine. Be careful not to breathe in the fumes or it will clear out your sinuses like no other...unless you like it.

3. Spoon everything into a container and add more vinegar and salt as necessary. In general, I like the horseradish to be mostly submerged in the vinegar which helps mild out the harshness.

4. Serve as is on meats or mix with mayo, mustard, ketchup to create insanely delicious sauces.