How I Fry Pork Chops

I saw a shooting star race across the sky last night.

Usually I only catch a glimpse of a shooting star out of the corner of my eye. But last night I watched it for several seconds while it streaked through the dark sky and then faded into nothing. It was quite a sight.

I stood there for a moment, looking at the spot in the sky where it had faded, and then I reminded the monsters what we were really supposed to be doing outside.

But then this morning it dawned on me... I forgot to make a wish on that shooting star!You are probably wondering what that shooting star has to do with fried pork chops.

Not much.

But lately I've noticed that something I really like about food blogs is that food bloggers share personal things on their blogs.

As much as I enjoy reading great writing, looking at beautiful photographs, and discovering delicious recipes, the thing that I think makes a food blog different from a cookbook is that it is personal. Bloggers share things about themselves.

But I really don't like sharing personal information about myself.

I want to read what other people write about themselves but I don't like to reciprocate. I'm a very private person and I am uncomfortable sharing personal things.

So I'm not telling you what I would have wished if I had remembered to make a wish on that glorious shooting star last night.

And there are other things that I will probably never write about...

I'm not likely to share personal sorrows.

I won't describe what I wear to bed.

And I've always been quite certain that I would never reveal my age.

So, considering that last one, my age, I struggled with the decision to tell you this... that I was a vegetarian for a few decades... because saying that reveals at least a parameter of my age.

But there it is. I said it. Ack! (At least I don't FEEL as old as I am!)

So anyway, to get on with the pork chops (really, I swear, I'll get to them eventually), I was raised vegetarian and remained vegetarian for quite some time.

Why I am telling you this right now is because I want to explain that I am in no way an expert at cooking meat. I had to learn how to do it, through trial and error, as an adult. But I learned a few good things along the way... ... and fried pork chops are good things.

I love the light crispy crust of a good pork chop, and how the meat stays tender and juicy. I like how almost any side dish goes well with fried pork chops. And I like how quick and easy they are to make.

This is pretty much all there is to it...Pat the chops dry with a clean kitchen towel and then sprinkle them with salt and pepper, and maybe some other seasonings. I like to keep them simple, if I add anything beyond salt and pepper it's usually just a sprinkle of ground dehydrated hot peppers. Then dredge the chops lightly in a mixture of flour seasoned with salt and pepper (and a bit of any additional seasoning you may have used to season the chops). Then dip the chops in buttermilk. And then dredge them in the flour again. Cook chops for several minutes on each side in a little bit of already heated oil over medium heat. How thick the chops are cut determines how long they need to cook. I usually cut one in the middle just to check its progress when I think they are about done. I like to stop cooking them when they are slightly pink in the middle and the juice where I've cut into it looks clear.

That's it. That's how I fry pork chops and nothing more.

I'm not telling what I would have wished for on that shooting star.

love, homegrown countrygirl