Paleo, GAPS, Gluten free, Traditional Foods, Low Carb, Delicious!
Two unfortunate events combined to cause us to create the most delicious fried pork chops I’ve ever eaten in my life! These are far better than any traditional flour chops. If you just want the recipe and don’t’ want to read my story, scroll down to the bottom.
First, we were driving back to Pensacola from Tampa. If you’ve driven it, you know you drive North on I-75 and then change to I-10 West just above Lake City. Now, I generally do most of the driving, but I was tired and determined to get Niko to sub in more than 1 hour on the trip—so we changed drivers about 20 miles south of Lake City.
Once I got in the passenger seat, I decided to make use of my free time by returning some phone calls from potential patients and getting some snacks together. I busied myself with this for a little while. Then, once we’d had enough snacks and the phone calls were finished, I looked up to see where we were. I started thinking, “Seems like Niko’s been driving for a while and we should be on I-10 by now,” so I was just about to pull up my GPS to see how much farther when I saw: Valdosta Next 5 Exits. Uh-oh. For those who don’t know, that’s in Georgia—and definitely NOT on the way from Tampa to Pensacola, both of which cities are in Florida.
So to console ourselves, we stopped off at Big Rosie’s Pecan and fruit stand—where someone I’ll call Big Rosie informed us that the Pecan Meal/Flour they were selling could be used to fry fish, chicken or pork.
The second thing that happened is that we went to the Palafox Market in downtown Pensacola, as we do every Saturday morning. And as usual, we stop off to see what Roger has at the Green Cedars Farm stand. He has the best pork I’ve ever eaten. We bought our usual bone-in pork butt and decided to splurge on some chops.
Saturdays are often a long day out of the house for us, so we always bring multiple coolers to fill with our groceries. We packed the pork down into the ice and went on about our day. When we arrived home, all the meat had somehow frozen into the center of a giant iceburg—which I had to drop on the cement to break apart. When I got it all apart, I noticed that the pork chops had somehow managed to completely thaw while encased in ice. I’m sure someone who understands physics better than I can explain how you get a warm area in the center of a block of ice.
As a result of the chops thawing out, we decided we would have to cook them the very next day (today).
Since we just learned about frying in pecan flour, I decided to give it a shot. I couldn’t find any recipes, so I looked up several and came up with this one. These are honestly the absolute best pork chops I’ve ever eaten in my entire life! Juicy, flavorful with melt-in-your-mouth fat. The sweetness of the pecans plays perfectly off the porky, salty, pepperiness. Amazing! Enjoy.
You will need:
- Meat thermometer
- 2.5 lbs pork chops
- ¾ c pecan meal
- 1 egg, beaten or ¼ c raw milk
- 2 T coconut oil
- 2 T ghee
- 2 T butter
- Pour beaten egg or milk on one plate and pecan meal on the other.
- Heat coconut oil, ghee and butter in a cast iron pan over med-high heat till bubbling.
- Dredge chops in egg/milk and pecan meal.
- Place in hot fat.
- Cover top of chop with a crust of salt and pepper—nice and thick!
- When the bottom is good and brown, flip chops and turn down heat to medium.
- Start checking the temperature of your chops pretty frequently. Once they reach 135o, remove chops and place on cutting board for 10 minutes. The temperature of the chops will continue to rise as they sit. Do not skip this step, as it allows the juices to soak back in! Note: chops may cook at different rates, so be sure to check the temperature of each
- Pop on a plate with a delicious side and eat up!