Bacon, Bacon, Bacon … oh wait, that’s another post.
Pork, Pork, Pork. There we go! That’s much better. I’ve proclaimed my love for the other white meat many times on this site. And I’m about to do it again!
With my wife and children not doing GF as a standard, I have been given free reign to come up with my own dinners for the most part. I usually cook sides or the main dish that we can all eat and then I deviate from there. So this recipe came from one of those evenings of my deviating from their planned meal.
I’ve always loved what has been lovingly termed country-fried or chicken-fried pork chops. It seems a little odd to me to call something chicken-fried, especially chicken-fried chicken, when it’s just breaded and fried. But I digress …
Since normal flour is verboten with Celiac Disease, one is left to use either GF flour or come up with alternatives. I’ve always been intrigued by different breadings as well, hence the pretzel crust!
With the added seasonings, the pretzels form a nice crunchy crust that proves without a doubt that GF is Not Taste Free!
Jerk Pretzel Pork
- As your oil heats in your frying pan, tenderize your meat and beat your eggs.
- To make the coating you will need to grind your pretzels. I used a food processor and got a very nice blend on the pretzels, not quite dust but processed enough that it wasn’t large chunks.
- Mix the seasoning with the crumbs.
- You should have enough crumbs and eggs to double dip your pork: egg, crumbs, egg, crumbs, frying pan.
- Try to flip them as little as possible to let the crumbs create a crust – and don’t have your heat too high. If you burn the crust before the meat is cooked, it will crumble off and just be a disgusting mess. Try about 3-4 minutes each side on about medium heat and then check them. A little pink won’t kill you and remember that your meat cooks up a bit as it sits anyways.