A couple of porkchops. Your favorite meat seasoning. An egg. And leftover cornbread.
Okay, so I realize that some people will say, “Leftover cornbread?! What is the heck is that?!” I know, I know. Almost a travesty not to eat it all, every morsel, regardless of however much else has been eaten when you’ve got fresh, warm cornbread right there in front of you.
If you’re slack-jawed and hog-tied at the idea of leftover cornbread, work with me here.
I came up with this spontaneously, working quickly with what I had in my fridge and cupboards, and it’s pretty good. Not fantastic, but great for an under-30-minute meal. Pair with potatoes or rice, a veggie, maybe a slice of re-fried cornbread, and you’re golden.
I did not get a picture of the applebutter sauce I whipped up in a small saucepan, but no matter- it looked like any other thick barbeque sauce.
2 large porkchops (or 3 small chops)
salt and pepper
2 T. oil (or nonstick spray)
1 cup leftover cornbread, broken into crumbs
1 heaping tablespoon meat seasoning
splash of milk (optional)
Salt and pepper porkchops well; set aside. In a small shallow dish or bowl, combine cornbread crumbs and seasoning. In another small dish, whisk egg and milk until light and fluffy.
Heat oil in a large skillet or frying pan until crackling. Wash or dip one pork chop in the egg mixture, sure to soak all side; dip into cornbread crumbs, again coating all side and even pressing on breadcrumbs to make an even, thick crust. Lay breaded chop in the oil; repeat with the second porkchop. Brown on each side for 3-4 minutes.
Reduce heat to medium-low and fry until cooked through. Serve with applebutter sauce or other favorite bbq sauce.
1/2 c. applebutter
2 T. balsamic vinegar
2 T. minced onion
1 clove minced garlic
1 T. brown sugar
1 T. worcestershire sauce
1 T. water
Whisk all ingredients together in a small saucepan. Heat over medium-low until warmed through, stirring occasionally.