As I'm sure you've been able to surmise, Saturdays in the South always involve college sports. This time of year, it's college football., and in a month of so, it will be college basketball time. This evening, Rick's Carolina (not to be confused with mine which is the REAL Carolina--UNC) will be taking on Tennessee in what he calls "Big Boy Football." It looks like even Halloween is going to take a backseat to the game tonight which is fine with me. I'm in an interesting place in my life when I don't have children and I've had enough Halloween fun over the years to feel no regret in sitting this one out. Due to the lower percentage of children in my neighborhood, we are going to be hanging out here to watch the game. I picked up a bag of candy just in case some trick-or-treaters come by, but Rick is hoping that we don't have many to interrupt the game. Of course, that would mean that we get to enjoy all those little fun-sized bags of M&Ms!
We are FINALLY going to be making the pork tenderloin recipe from the Vera Bradley cookbook that I picked up while in North Carolina this evening for the game. I opted not to marinate it for the whole 24 hours, but hopefully, 10 hour will be plenty of time. I'll definitely be blogging about it tomorrow.
This morning, we were debating what to do for breakfast. I was trying to talk Rick into making me breakfast in bed, but unfortunately, I was unsuccessful. On the fortunate side, however, I was too tired to make the pork chops that he brought over last night so we decided to fry them up, put them on biscuits, and have a pork-filled day! Being from the South, frying is a part of life. I'm not a huge fryer, but over the past year or so, I've become more comfortable with it. Pork is another stable in any good Southerners diet (albeit a bad one). My home state of North Carolina is known for its fabulous barbecue, and I was converted to the vinegar-based style during college. I'll have to post my crock pot "barbecue" recipe here at some point.
So here is the goodness (and badness for the waist line) that we called breakfast this morning. Rick put the whole pork chop on his, but I halved mine and ate the other half on the side (pictured in a wee-bit blurry picture below).
Saturday Morning Pork Chop Biscuits
2 Frozen Grands Biscuits
2 pork chops
2 tablespoons milk
3/4 cup bread crumbs
1/4 cup panko
Preheat oven to 375F. Once oven is preheated, place biscuits on a ungreased baking sheet. Cook for 16-22 minutes.
Heat oil (about 1/4 inch deep) in a heavy skillet.
In a bowl, whisk together egg and milk. In another bowl, mix together bread crumbs. Place on a plate to coat pork chops. Place flour on the plate to dredge pork chops. Dredge a pork chop in the flour and shake off the excess. Dip the pork chop in the egg-milk mixture, and the coat with bread crumbs and panko. Repeat with the other pork chop.
When the oil is heated, place the pork chops in the oil. Cook for around 4-5 minutes per side for a total cooking time of around 10 minutes. Use a knife to cut the chop to check for doneness. Cooking time will vary based on thickness of the pork chops. Place the pork chops on a plate covered with paper towels to drain. Once drained, place the pork chop in the biscuit.
Rick likes to put a little mustard on his. Enjoy!!!