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only one i can remember off the top of my head.
i usually brine all my chops..this one i dont. salt them both sides. let them sit for about 30 minutes. then i spinkle them with an asian powder called (five spice powder)..anise, cinn, white pepper, etc.. you can find it anywhere. especially in SoCal...rub it in. 5spice is powerful juju, so dont get ridiculous. my first time, i was nervous and held back..took a few times to get the right amount. then dredge them all in flour. let them rest..the salt will pull out some juices and get the flour to "gel". they quit looking all dusty white. more pastey looking. then dredge them again.
i then pan fry them in about .5 inch of oil until crispy, and gbd..(golden brown and delicious)
you could forget the 5 spice and use black pepper and you will have a wonderful meal.
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poof! gone
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