Ledson Winery and Vineyards

Ledson Winery & Vineyards

Skip to navigation

Crispy Buttermilk Pan Fried Pork Chops
paired with our Knights Valley Merlot Reserve

2 boneless pork chops, approx. 8 oz each
2 oz garlic and onion powder each
salt and freshly ground black pepper
1 Tbsp baking soda
1 cup all purpose flour
1 cups of buttermilk
1 cup ground nut oil or similar, for frying

Lay chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin, beat them until the meaty part of the chop is half size (about a inch thick). Add buttermilk to bowl, season with salt and pepper, and place pounded chops in buttermilk and allow chops to soak for about 15 min. Mix flour, garlic, onion, baking soda, salt and pepper in a bowl, pour flour mixture into a large 1 gallon Ziploc bag. Drain the buttermilk from pork chops, shake any excess milk from chops, and then add to flour mixture in bag. Shake vigorously until pork chops are covered with the flour mix. Remove pork chops from coating and let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. Fry the chops until they have a deep golden color, about 5 to 7 minutes a side, turn chops over and brown on opposite side. When the chops are ready, serve with garlic mashed potatoes and your favorite winter vegetable. For a spectcular dining experience, pair with the 2006 Knights Valley Merlot Reserve. The gorgeous wine offers up mouthwatering plum that evolves into caramel and hints of clove, perfectly complementing the delightful garlic and onion flavors of the dish, which is a favorite of our locals at Centre du Vin.

By AJ Schumaker, Executive Chef
Centre du Vin at the Ledson Hotel