The loins or backstrap or used for this dish.
Remember the tips and trim all fat and gristle from the portions.
Take the backstraps and slice it into 1/3 of an inch thick chops.
Salt and pepper or season the chops to your liking.
Prepare to dip the chops in one cup milk and one egg mixed together.
The chops will then be placed and rolled in flour.
Then drop them in some hot grease. Won’t take long to cook if completely covered with grease, maybe 5 minutes.
Cook till no red juices are left in the meat and the outside is browned.
Serve with southern gravy, bread and vegetables.
To make it even quicker you can simply season the chops and drop them in a frying pan with bacon grease.
Cook till slightly brown and serve same as above.
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