Country Fried Pork Chops over Cabbage 4 pork chops salt and pepper 2 cups of buttermilk 1 sleeve of Ritz crackers 1 sleeve of saltines 2 Tablespoons of flour Creole seasoning 1 head of cabbage, shredded 1/2 eggplant 1 cup of carrots, French cut 1 onion sliced 1 small jar of pimentos 1/2 can chicken broth 1 stick of butter 4 Tablespoons olive oil
Salt and pepper pork chops. Sprinkle both sides with Creole seasoning. Beat together buttermilk and eggs. Crumble Ritz and saltine crackers into crumbs. Add in 2 Tablespoons of flour. Stir together. Dredge pork chops into egg mixture and then dredge into crumbs on both sides. Fry pork chops in vegetable oil for about 6 minutes on each side or until done.
In a separate skillet, saute eggplant and onion in olive oil and butter. Add carrots and cabbage. Pour in 1/2 can of chicken broth and Creole seasoning to taste. Add pimentos and cook down until tender not mushy. Serve pork chops over cabbage mixture.
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