Barbecue-Battered Pork Chops
Barbecue-Battered Pork Chops might be a good recipe to expand your main course collection. This recipe makes 8 servings with 658 calories, 45g of protein, and 29g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up honey smoke barbecue sauce, honey smoke barbecue sauce, flour, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Cut each pork chop into 3- x 1-inch strips, and set aside.
Combine flour and next 3 ingredients in a large shallow dish.
Whisk together buttermilk, 3/4 cup barbecue sauce, and eggs in a bowl. Dredge pork chop pieces in flour mixture; dip in buttermilk mixture, and dredge again in flour mixture. (If flour gets gummy, just press into pork chop pieces.)
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 36
Fry pork chops, in batches, 5 to 7 minutes or until golden.
Drain on wire racks over paper towels.
Serve with extra barbecue sauce.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Pork Chops can be paired with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.