- 2 Pork Chops or Pork Cutlets (Brined)
- Salt, Pepper
- 2 Eggs
- Virgin Coconut Oil
- 2.5 c warm water
- 4 Tbps Kosher Salt
Dissolve in warm water then add ice to equal 4 Cups. Put chops in plastic bag and pour brine in over them. Refrigerate for at least 1 hour but not more than 3 hours.
Brine pork chops in salt water 1 hour prior to cooking. Drain and dry.
In one bowl, whip the eggs.
In another bowl, mix the flour, salt & pepper.
Dip chops into egg and then dredge into flour. If desired, repeat (double dip)
Fry in melted virgin coconut oil until cooked throughly and browned.
Shown in the picture served with Macaroni Salad