Savory Crumb-Crusted Pork Chops - cooking recipe

Ingredients

PORK CHOPS
4 -6 pork chops, center-cut (boneless or bone-in)
MARINADE
1 cup buttermilk
2 teaspoons unseasoned meat tenderizer
BREADING
1 cup flour
1 sleeve finely ground saltine crackers
1 1/2 teaspoons garlic salt
1/2 teaspoon black pepper
1/2 teaspoon lemon pepper
1/2 teaspoon white pepper
1/2 teaspoon crushed rosemary
1/2 teaspoon rubbed sage
1/4 teaspoon ground allspice (or 1/8 teaspoon ground cloves)
1/4 teaspoon ground ginger
1/4 teaspoon onion powder
1/4 teaspoon ground thyme
1/4 teaspoon ground turmeric
FRYING FAT
canola oil (flavored with hickory bacon drippings)

Preparation

MARINATE pork chops for four hours in refrigerator, in whisked MARINADE ingredients: 1 cup buttermilk, 2 teaspoons unseasoned meat tenderizer; COVER; TURN chops periodically with tongs during marination.
MEASURE all of the BREADING ingredients into the large bowl of a food processor; PROCESS mixture until finely ground.
POUR BREADING mixture into a large plastic sealable container or bowl.
REMOVE pork chops from MARINADE; RINSE and pat pork chops with paper towel.
PLACE 1-2 coated pork chops into sealable container with BREADING using tongs; SEAL container; SHAKE gently until pork chops are thoroughly coated.
REMOVE breaded pork chops from container using tongs and place breaded pork chops on a platter; ALLOW pork chops to rest for a few minutes.
WARM 1/4'' canola oil and/or bacon drippings slowly in a heavy skillet or electric skillet; RAISE heat to medium.
FOR BONELESS PORK CHOPS: ADD breaded pork chops using tongs; FRY for 8 minutes then turn; REDUCE heat to medium-low; LIFT underside of chops carefully using a metal spatula; FRY other side for 8 minutes; REMOVE pork chops and place on a paper-towel lined platter.
FOR BONE-IN PORK CHOPS: ADD breaded pork chops using tongs; FRY for 10 minutes; TURN chops carefully using a metal spatula; REDUCE heat to medium-low; FRY other side for 10 additional minutes; REMOVE pork chops and place on a paper-towel lined platter.
SERVE and enjoy!