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My "just OK" Sunday Experiment or Homage to Iowa

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.

Comments

  1. KarenAnnaMay 4, 2010 at 7:20 PM

    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!!

    ReplyDelete
  2. JDSatterMay 10, 2010 at 8:43 PM

    Oh 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.

    ReplyDelete

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