When I was young, I used to go visit my grandparents in Iowa on their farm. We always went to this restaurant in Van Horne called Woody's who had amazing fried pork tenderloin sandwiches. I loved them loaded with pickles and yellow mustard. I was reading the most recent Food Network magazine and they had a recipe for a version of them! I made a variation on their version. I first pounded out boneless pork chops super thin. Then I made a marinade in buttermilk, eggs, cayenne pepper, and crushed garlic. The chops marinated over night in it.
I had my standing Scary Movie Sunday plans with my friend Andrea. She is my favorite food tester. So I gave her the run down and she and I caught up while I set up the breading station. I dredged the pork in flour (seasoned- salt, pepper and cayenne) then back in the buttermilk and then in corn flakes crunched up. I then fried them in peanut oil quickly. I got soft onion rolls and loaded up the pickles and mustard, just like Woody's.
They were OK. I wish I had trimmed the fat off the side of the chop and I also wish I had pounded the chops thinner. The flavor from the marinade was really tasty and tenderized the meat. If I make them again, I would also used bread crumbs or panko instead of the cornflakes.
I can't win them all but this was a close one. The upside of it, I got to remember a little bit about my experiences in the lovely state of Iowa and my grandparents.
I had my standing Scary Movie Sunday plans with my friend Andrea. She is my favorite food tester. So I gave her the run down and she and I caught up while I set up the breading station. I dredged the pork in flour (seasoned- salt, pepper and cayenne) then back in the buttermilk and then in corn flakes crunched up. I then fried them in peanut oil quickly. I got soft onion rolls and loaded up the pickles and mustard, just like Woody's.
They were OK. I wish I had trimmed the fat off the side of the chop and I also wish I had pounded the chops thinner. The flavor from the marinade was really tasty and tenderized the meat. If I make them again, I would also used bread crumbs or panko instead of the cornflakes.
I can't win them all but this was a close one. The upside of it, I got to remember a little bit about my experiences in the lovely state of Iowa and my grandparents.
Stephanie - I LOVE that you are doing this!!! I can't wait to read more and get more ideas to try in my kitchen! You are my idol!!
ReplyDeleteOh it was way better than "OK." It was an amazing pork sandwich sans the pickles and mustard. :) I added a slice of swiss to mine. Thanks again for sending some tenderloin and an onion bun back with AMS last week.
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