There is nothing more disappointing than a soggy, or dry, 'oven fried' pork chop. Likewise, there are few things as unhealthy as deep fried pork chops and gravy. Somewhere between disappointing and heart attack is this wonderfully crispy and a bit better for you main dish that will make everyone at the table happy.
4 Pork chops, very cold
1 teaspoon sea salt
1/2 cup buttermilk
1 egg, slightly beaten
3 tablespoons dijon mustard
1 clove garlic, pressed
1/2 cup quinoa flour
1/2 cup whole wheat breadcrumbs
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 cup canola oil
1. Rinse and pat dry the pork chops. Sprinkle salt evenly over both sides of the chops and set aside.
2. In a medium bowl, gently beat together the buttermilk, egg, mustard, and pressed garlic until combined but not frothy.
3. In a large bowl, whisk together the quinoa flour, bread crumbs, paprika, pepper, oregano, black pepper, and thyme.
4. Heat oil in a large cast iron or other heavy bottomed skillet over medium-high heat.
5. One at a time, dunk the pork chops in the buttermilk-egg mixture, being sure to coat all sides. Let the excess drip back into the bowl. Transfer the chop to the breadcrumb mixture and shake to thoroughly coat on all sides.
6. Add as many chops to the pan as you can without them crowding or touching. Fry on each side for 8 - 10 minutes, depending on thickness, until deep brown. Lower heat to medium if they brown too quickly - quinoa flour and breadcrumbs brown faster than wheat flour. Transfer to a warm, paper towel lined platter and let side for a few minutes before serving with a wedge of lemon.