I made a dredge with equal parts potato starch and potato flakes. I coated our brined pork chops in the mixture and pressed the coating onto the wet meat. I had planned to let the crust sit and hydrate in the refrigerator overnight. My plans and timing did not coincide. I let the crust hydrate for a few hours and then shallow fried the chops. The crust browned and toasted. The chops were moist and flavorful. The shorter hydration still produced an amazing crust. The shallow frying allowed for adequate browning but not nearly the effect of deep frying. As usual I made too much. Thankfully I was happy to save the leftovers. I didn't have a plan at the time. But this morning I woke with a new craving. The chops sparked the biggest pleasure, pork chop parmigiana.
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