Apr 04 2008
This post was previously vandalized by a malicious hacker, so the original content was lost. But, thanks to my submitting he original recipe to the cookthink Root Source Challenge #8 (and winning it) I was able to recover my recipe.
2 teaspoons Szechuan peppercorns
4 Pork Chops
1 Cup Flour
2 Eggs, beaten
4 Cups Panko Bread Crumbs
Oil for frying
Cover the bottom of a large cast iron pan with a 1/4-inch of oil and heat it over medium heat. (Oil is ready when flour sprinkled on top quickly bubbles away.)
Once bottoms are golden in color (3-5 minutes), flip the pork chops and continue to cook until the other side is golden in color again. If chop is not done, you may want to reduce the heat so that you do not burn the crust.
Makes 4 servings.