I pulled this king kong sized B/I chop from the freezer. But I was torn between fried or jerked. I love a crunchy fried chop but I feel the same about jerk pork...
So while I decided...
The chop swam for hours in Mad Hunky Nekkid brine doctored with a healthy dose of CBP.
Then I thought why not do both?
Since I've never been good at following instructions I generously coated the porker with Oakridge Jah Love jerk seasoning. Then I sat it in the fridge for a couple of hours to let the meat soak up the love...
After that it got the standard flour, egg wash, corn flake breading and back to the fridge for another hour.
Screaming hot fry pan.
Fried the crust on both sides and went indirect to reach finish temp of 148 degrees.
And that's it. Tender and juicy. Spicy and well seasoned. Crunchy and hot. Everything I could hope for. Jah Love darn sure packs a punch.
And that's how my Monday went down.
Thanks for checking it out.
So while I decided...
The chop swam for hours in Mad Hunky Nekkid brine doctored with a healthy dose of CBP.
Then I thought why not do both?
Since I've never been good at following instructions I generously coated the porker with Oakridge Jah Love jerk seasoning. Then I sat it in the fridge for a couple of hours to let the meat soak up the love...
After that it got the standard flour, egg wash, corn flake breading and back to the fridge for another hour.
Screaming hot fry pan.
Fried the crust on both sides and went indirect to reach finish temp of 148 degrees.
And that's it. Tender and juicy. Spicy and well seasoned. Crunchy and hot. Everything I could hope for. Jah Love darn sure packs a punch.
And that's how my Monday went down.
Thanks for checking it out.
