I bought some beautiful pork chops yesterday and cooked them in a traditional way with a small twist. I tried something I've not tried before and it worked quite well in my humble opinion, and the opinions of the other consumers last night.

First I mixed seasonings into the flour, to keep it simple and fast I used fajita seasoning.

Then I mixed egg and milk for the pre-flour drench.

The twist came when I added freshly ground black pepper and oregano to the milk/egg drench. I've never added seasoning into the drench before, but it is such an obvious thing to do that I wonder why. I can't recall reading or hearing of anyone doing it - but that could just be my obliviousness. Of which I have more than my share.

And it was good. I could taste the difference it made. Subtle, but definitely there.

I'll be doing that again - but next time I'm going to put the seasonings in early and let them marinate into the drench more fully.

Sounds good. That gives me an idea to have my wife mix up a batch of her spicy saltine crackers and use them for the breading. My grandmother always used saltine crackers rather than flour. It's been far too long since I have had a good fried pork chop.

I haven't done it in a long time but I used to use instant mashed potatoes for breading fish. Really good.

Lloyd, you're halfway to katsudon already. I bumped the recipe for you. It's a standard weeknight dinner here, and I've been known to make it with cubed pork shoulder and double the eggs.

Hey Lloyd5,how about the whole recipe?

Sounds good.

I hate to admit it, but Shake and Bake pork chops are pretty dang good for a quick meal.

Shake and Bake has A LOT of Sugar in the mix.....

I mix instant potatoe flakes with Louisiana fish fry for fish. Half and half ratio works well.

Nothing like a fried pork chop especially with gravy. For me, each one equals five lbs. around my belt. I've been crushing up corn flakes in a food processor with Tony C's and Old Bay to taste mixed in. Soak the chops in buttermilk and coat with corn flake mixture. Bake at 350 degrees for about an hour until crispy. This has seemed to cut the 5 lbs. down to about 3 lbs. Every little bit helps!

Breading for pork chops around here is crackers (preferably ritz or garlic ritz) crispy fried onions, and Parmesan cheese. Pulse a few times in the food processor.

Best breaded pork chops (besides my mom�s) I ever had was in the chow hall in A�stan.

Still haven�t figured out how we had locals cooking and serving bacon, ham, and pork chops but we would �offend our host nation� by allowing alcohol???