Also known as
“Mr. Bourdain, I’m ready for my close up!”
Those who have watched his show will know that is a phrase used many many times by Anthony Bourdain on his travel/food show “Anthony Bourdain: No Reservations”. I totally love that show. I am conservative enough that I admit that there are times I cringe at his language and his general attitude about life but I watch anyway. Maybe I enjoy it because he IS so different than I am; I dunno. Here is the link to his travel blog if you’d like to go look at it.
One thing the man makes no bones about liking is pork. Shoulder, chops, pulled, baked, fried, fat, belly, you name it, if it oinks, he will eat it and merrily drip grease everywhere in the process with no excuses. How can you NOT like someone who likes pork? I can not like someone who likes liver maybe (or at least be very frightened of them… they HAVE to be insane) but to not someone who likes pork would go against every fiber of my being. Point being…. go watch the show! They have it on netflix
Long story short, Mr. Bourdain is a hot pork lover. If it weren’t for that pesky “I’m married, he’s married, I’m fat and he’s hot, he’s wealthy and I’m broke, I’m fairly conservative and rarely cuss and he uses the f word fourteen times in each sentence, I live in the boonies, he lives…well…everywhere” thing, I just know we could be a happening sort of a couple. I mean… he likes pork! I like pork! Need I say more? P…E…R…F…E…C…T couple.
I also like spicy foods and so does he. Again…perfect for each other. So today I made (yes finally. Hey; I couldn’t chew anything harder than doughnuts for petes sake!) pork chops for Anthony. You see that… I’m on a first name basis with him. Perfect coupleeeeeeeee. Anthony, you getting all this? You’re gonna talk to your wife right? Mrs. Anthony, please don’t fight destiny. He likes pork.
So go and get out some nice thick meaty pork chops (am I the only one thinking that that sounds a wee bit obscene after the rest of this post? Where’s the pork, Anthony?!) and some hot sauce (pork… hot… we both like… perfect coupleeeeee!) and make these pork chops. If you don’t like spicy, I don’t know what to say other than “I’m sorry”. I suppose you could omit the hot sauce in this, but you’ll hurt my feelings. And Anthonys (there’s that first name thing again; didya notice that? Huh huh huh?) and you don’t want to make him angry.
Crispy Buffalo Style Pork Chops
- 6 6 to 8 ounce boneless pork chops (nice thick meaty ones (giggles again) )
- 2 cups buttermilk
- 1/2 cup hot sauce (I use Franks Red Hot; use your favorite)
- 2 1/2 cups all purpose flour
- 1/3 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 cup to 3/4 cup vegetable oil
- Poke holes all over the chops on both sides with a fork. In a large bowl, mix the buttermilk and hot sauce. Add chops to the milk and let marinate for at least 2 hours and up to 8.
- In another large bowl, mix the flour, cornmeal, baking powder and spices. Mix well.
- Preheat oven to 350 degrees and line a 13×9 inch pan with foil (for easier cleanup) and set a rack in it.
- Heat enough oil to 350 degrees in a large pan to where you have about 1/4 inch of oil.
- Shake off excess buttermilk, then dredge chops in the flour mixture, shaking off excess flour. Dip again in the buttermilk then again in the flour (You don’t HAVE to do the double dip. One dip in each works fine if you want a thinner crust.). Carefully add chops, not crowding pan (3 at a time works for a good sized skillet) and cook over medium to medium high heat (about 5 to 6 on an electric stove) five minutes on each side. Careful when you turn them. Use tongs and a flat thin spatula or you’ll end up pulling off the coating. After the chops have browned on both sides, put on the rack and cook in a 350 degree oven until the pork has an internal temp of 145, about 15 to 20 minutes. Contrary to popular belief, pork does NOT have to be a dry piece of leather to be safe.
- Serve with a good quality bleu cheese dressing just like you would for buffalo wings. Yes, I know I had said I was going to make a bleu cheese pan sauce with these (ok you knew it if you have my fan page liked on facebook anyway ) but if I hadn’t gotten dinner on the table, my whole family would have divorced me