Main Dish – Creole
Porkchops Peychaud's
Ingredients
- 6 center-cut pork chops
- salt and pepper (to taste)
- 1½ cup flour
- 2 large eggs (well beaten)
- 2 cup dry bread crumbs
- ¼ cup frozen orange juice concentrate (thawed)
- 1 tbsp Peychaud's bitters
- oil (for frying)
Method
- Prep the pork chops: Season both sides of the 6 center-cut pork chops with salt and pepper to taste.
- Set up the breading station: Place the 1 1/2 cups flour in a shallow dish. Place the 2 beaten eggs in a second shallow dish. In a third shallow dish, mix the 2 cups dry bread crumbs, 1/4 cup thawed frozen orange juice concentrate, and 1 tablespoon Peychaud's bitters together until the crumbs are evenly moistened and pinkish-red from the bitters.
- Bread the chops: Dredge one pork chop in the flour, shaking off any extra. Dip the floured chop into the beaten eggs, letting extra drip off. Press the chop firmly into the orange-bitters bread crumb mixture so the crumbs stick to all sides. Repeat for all remaining pork chops.
- Heat the oil: Pour oil into a large skillet until it is about 1/2-inch deep. Heat over medium-high heat until hot.
- Fry the pork chops: Place the breaded chops into the hot oil in batches so you do not crowd the pan. Cook about 4 to 5 minutes on each side, until the crust is golden brown and crispy and the internal temperature of the pork reaches 145 degrees F (63 degrees C).
- Drain and serve: Remove the cooked chops from the skillet and place them on a plate lined with paper towels to drain extra oil. Serve warm.
Notes
From a newspaper feature by Jenny Reed, "New Orleans dishes for Mardi Gras" (1984). The method was cut off at the bottom of the original clipping; the full ingredients and breading/frying method were filled in from the original recipe.
Original card
The recipe above was transcribed from this scan of Vera’s original card.