This day was particularly upsetting, so I decided that artery-clogging was in order. You're welcome.
Need:
Pork chops (I used bone-in, either works)
crackers
oregano
sage
s+p
1 egg
1 tbsp. of milk
oil for frying (once again, Crisco or lard is best)
For white gravy:
some kind of meat fat (bacon grease, sausage grease, duck fat, schmaltz)
flour
milk
oregano
s+p
1. Dry the pork chops. Whisk the egg and milk together.
2. Beat the living snot out of the crackers with a hammer. Very therapeutic. I happen to have a meat tenderizer that looks like brass knuckles, courtesy of my brother. You'd better believe I used that bad boy to DESTROY those crackers. Keep in mind the salt content of the crackers you use when you're salting - ex: don't add salt to saltines unless you want to die. I had fancy crackers on hand, they needed a little salt.
3. Dredge pork chops in egg/milk mixture, then coat with pulverized crackers. Its okay if the crackers are not uniformly fine, by the way. Fry the pork chops on medium in a cast iron pan until they're done.
4. In a saucepan, add the meat-fat and let it heat up on medium. Then whisk in some flour and let it cook for about 1 minute. We're just cooking the raw-ness out of the flour, not browning. Whisk in some milk and the oregano, s+p. As it comes to a simmer, turn off the heat and keep whisking to prevent lumps from forming. It will thicken significantly.
Served with a side of mashed potatoes and garlic-sautéed green beans.
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