In article ,
"jmcquown" wrote:

Pizen wrote:
That sounds good, but it is about as Southern as an egg cream.

Hey, I never said the boneless chops were 'Southern'

Traditionally we use thin (1/2 inch or so) bone-in chops, season them
well, dip into an egg wash, and then dredge through flour. You can
season the flour, but I think sometimes that burns too easily. Shake
the excess off and fry until golden brown. Momma used lard or
Crisco, but I don't think you have to be that literal.

Nope, corn oil or canola oil works just as well


EVOO! ;-)

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