INGREDIENTS:
- 4 ONE INCH THICK CENTER CUT PORK CHOPS
- 1 CUP HATCH CHILI TEXAS PECAN MEAL
- 1/2 CUP FLOUR
- 1/2 CUP MILK
- OIL | FOR FRYING
Dip raw pork chops in flour then in milk then into hatch chili meal until well coated.
Heat oil in heavy skillet to 350 degrees.
Pan fry on each side for 5 minutes.
Finish in 350 degree oven until Internal temperature is 160 degrees.
Allow chops to rest for 5 minutes, Slice and enjoy.
