and today on Hilah Cooking, I have a special

State Fair edition of everyone's favorite food,

most people's favorite food, pork chops.

These have a secret ingredient in the crust

that pretty much makes it seem like

you're just eatin' a big 'ol pile of onion rings

for dinner in the best way possible.

(bouncy, energetic electronic music)

Okay, so I've got a couple pork chops here,

three, I can't count.

They're boneless.

You could use bone-in.

I'm gonna do a little salt and pepper on 'em,

and if you don't eat pork,

you can totally use chicken.

And if you don't eat either of those things,

then I think you could even use seitan.

And I'm gonna do a little fresh rosemary.

Thyme is also nice, but I have rosemary

comin' out of my ass.

Kinda press that in, and you want to make sure

your pork chops aren't too thick.

Definitely no thicker than about an inch.

And...

(grating)

Okay, so we'll set that aside for a second.

We're gonna need some flour for our breading.

We're gonna need some egg.

Secret ingredient number one is a little bit of mustard

that I'm gonna add to the egg.

Oh Lordy.

Mustard, you're crazy.

That mustard's crazy.

Okay, and then finally,

for the crunchy breading part,

we're gonna use half Panko bread crumbs,

which these are the Japanese ones

that are a lot coarser than regular bread crumbs

as you can see here,

and you can use regular ones if you can't find these

even though these are really easy to find

in most places now, but the texture I like better for this.

And then the secret ingredient is Crispy Fried Onions.

This was an idea that I got from Jennifer Lynn.

Thanks, Jennifer,

who commented on Facebook a while back

that she uses this to bread meats and stuff,

and if you made the Sooo Cali Dogs

that I made earlier in the year,

then you might have some of these in your pantry already.

So I'm just gonna crumble 'em up a little bit.

You want to get it like almost as small

as the Panko crumbs if you can.

Just so it'll coat more evenly if they're smaller pieces.

Then we're just gonna do a little assembly.

Let's see how I can do this without

bein' a total idiot.

Ha, ha, good luck.

Self.

Okay, so we're gonna do light flour dredge first.

Go ahead and get the sides and everything.

Then into our mustard egg.

Then into our onion crumbs.

And for now, I'm just gonna go ahead

and put it back on the same plate with the raw pork chops,

but after we cook 'em, they'll go on their own plate,

on a new plate.

Yesssssss.

These are so good, you guys.

You're gonna love it.

And the deal when you're doin' any kind of breaded meat,

like chicken fried steak or fried chicken or anything,

is if you can let the breading stay for a little while,

if you can just let 'em sit for a little while

before you start frying 'em, the breading'll stick better.

I get a lot of people having problems with that

with the chicken fried steak recipe that I made awhile back.

And it's usually just need to let it kinda sit

and let the egg sort of form that glue

to hold everything on so it doesn't fall off

while you're cooking.

And also, if your oil temperature is too low,

that will make breading fall off

when you're frying things.

Okay, one more.

Okay, once they're all breaded,

and if you want to make this ahead time,

you can do this and put it in the fridge

for a couple of hours.

I'm gonna go ahead and cook 'em now.

But, we're gonna go over to the stove,

and add about a quarter cup of oil

over a medium high heat, and cook 'em

for just two to three minutes on each side.

With pork, I think the tendency is to overcook it,

'cause people are really concerned about undercooked pork,

but I mean the risk of Trichinosis is very slim

unless you're eating wild beavers or something.

So, I like to do it just so it's a little bit pink inside

so it still stays nice and juicy, but it's up to you.

Ta-da!

Yay, pork chop time.

Don't forget to click this little red subscribe button

right down here to subscribe to my channel

if you haven't already.

So you get notified whenever I release a new cooking video.

See, it's perfect.

It's just a tiny bit pink right in the middle.

Still super juicy, and the aroma of that rosemary

is just hittin' me all in my face.

(bouncy electronic music)

These are some really delicious fried pork chops.

I hope that you try this recipe with chicken,

with seitan, do whatever you want.

I don't give a shit.

The recipe is always available at my website,

hilahcooking.com.

Be sure to check out my Chicken Fried Steak

and my Chicken Milanesa video

for a couple of similar things that you might enjoy.

Have a great weekend and I'll see you later.

Bye.

(bouncy, energetic electronic music)