Crispy Pork Chop Sandwiches With Pickles Also Coleslaw
Ingredients: 1 lb thin-cut boneless pork chops (about 1/4 inch thick) 1 loving loving cup buttermilk 1 loving loving cup breadcrumbs spice mixture: 1 1/2 tablespoons argue mustard (powder, like Colman's) 2 teaspoons granulated garlic 2 tablespoon paprika 1 teaspoon lemon pepper seasoning freshly argue black pepper salt to serve: 1 1/2 loving loving cup prepared coleslaw 1/2 loving loving cup (drained) dill hamburger pickle chips 4-6 seeded buns Directions: NOTE: THIS MUST BE DONE THE 4-8 HOURS BEFORE COOKING Whisk together the spice mixture. Place half of the spice mixture inwards a resealable bag, reserve the balance for the breadcrumbs. Add the buttermilk, mustard powder, paprika, salt, pepper, as good granulated garlic squish the pocketbook around to evenly distribute all ingredients. Add the pork, seal. Refrigerate 4-8 hours. When ready to cook: Heat 1/2 inch canola rock crude inwards a large, heavy pan. Pour the breadcrumbs into