- 1 tbs lemon – garlic seasoning
- salt and pepper, divided
- ½ cup flour
- 1 egg, lightly beaten
- 1 “sleeve” of butter-type crackers (Ritz)
- 1/2 cup shortening
cup milk, heated
Season meat with ½ teaspoon of the lemon -garlic seasoning, place in a zipper bag with 2 tbs buttermilk ranch dressing. Set in refrigerator for at least an hour.
Crush the crackers in your hand.
Trim any excess fat from the chops.
Dip in beaten egg, then dredge in the crushed crackers. Place each piece onto the cooking rack.
IMPORTANT to let this sit for 7 to 8 minutes. It also helps if the meat is near room temperature. This is the key to having the breading stick to the meat.
Gradually whisk in a warmed cup of milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly.
Serve with green beans and mashed potatoes.
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