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November 8, 2021

Kardea gets some inspiration from a local soul food restaurant for this meaty and extra-crunchy sandwich!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Panko Fried Pork Chops with Texas Toast
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 35 min
Active: 30 min
Yield: 4 servings

Ingredients

Vegetable oil, for frying
Four 1/4- to 1/2-inch-thick bone-in pork chops (12 ounces to 1 pound)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 large egg
1 cup whole buttermilk
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs
2 teaspoons Miss Brown's House Seasoning, recipe follows
8 slices Texas toast, buttered and griddled

Miss Brown's House Seasoning:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Directions

Special equipment: a deep-fry thermometer

Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.

Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.

Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.

Miss
Brown's House Seasoning:
Yield: 5 teaspoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

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Kardea Brown's Fried Pork Chops with Texas Toast ​​| Delicious Miss Brown | Food Network
youtube.com/watch?v=9mAxVZXIJk0

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