- 4 thick-cut pork loin chops
- 2 large eggs, well beaten
- 1/4 cup buttermilk or regular milk
- 1 sleeve regular saltine crackers, finely crushed
- 4 soft hamburger buns
- vegetable oil for frying
- 1 cup flour
- 1 Tbl. powdered sugar
- 2 tsp. regular table salt
- 1 tsp. regular black pepper
- 1 tsp. paprika
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. celery salt
- ½ tsp. ground rosemary powder
- ½ tsp. dried dill weed
- ¼ tsp. dried basil
- ¼ tsp. dried sage
- ¼ tsp. dried thyme
- ¼ tsp. celery seeds
- ⅛ tsp. cayenne
- mustard, mayo, thinly sliced red onion, dill pickles, lettuce, tomato slices, cheddar or colby-jack cheese slices, or other assorted condiments of your choosing
- Trim fat from chops if excessive. Butterfly slicing into edge of long side, and pound VERY thin. An 1/8 of an inch or less.
- In large pie plate, beat eggs, beat in buttermilk. In brown paper lunch sack, add seasoned flour ingredients, twist bag closed, and shake well to mix. Pour into another large pie plate. Place finely crushed crackers into third pie plate.
- One at a time, dip chop into egg mixture, then into flour mixture, back into egg mixture, then into crumb mixture patting on crumbs to coat well. (Shake off excess flour and let excess egg mixture drip off, though.) Place onto baking sheet. Coat rest. Place into fridge, uncovered.
- In large 12 inch frying pan, heat 1/2 deep amount of oil until hot over medium heat. When nice and hot, place one chop into oil and fry for about 8 minutes, turning once or twice, until deep golden. Remove to a cooling rack placed over a baking sheet. Place into warm oven and continue frying the rest.
- Place chops onto buns, and dress sandwiches any way you like from list of condiments that are traditionally served on these.
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