OMG....Pan fried pork chops, wow!

Much to my chagrin, I've posted this recipe before, but I've got some changes to this one that weren't in my previous post. Plus I decided to post it because I had already spent a bunch of time typing it up. :)

Ingredients

• 3-4 lbs bone-in pork chops
• 2 cups fava bean/garbanzo bean flour
• 2 tsp salt
• 1 tsp garlic powder
• 1 Tbsp basil
• 1 Tbsp oregano
• 2 Tbsp parmesan cheese
• 1/2 tsp crushed red pepper
• 1 tsp black pepper
• 3 eggs
• 1/4 cup cream
  
• Enough oil of animal fat to cover the bottom of a large skillet with about a 1/4 inch of oil
  

Directions

1. Preheat oven to 400F.
   
2. Heat fat over medium heat
3. In a bowl large enough for your largest pork chop, combine the flour, spices, and parmesan cheese and use a fork to mix thoroughly.
   
4. In another bowl large enough for your largest pork chop, whisk your cream and eggs until blended.
5. Your oil should be quite hot, but not smoking.
6. Dip each pork chop into the flour mixture, then the egg mixture, let the excess egg mixture drain off, then dip in the flour mixture.
7. Shake the excess flour mixture off the pork chop and then gently put in the hot oil. Tongs or a fork are good for this, but BE CAREFUL. Hot oil burns are very serious and make sure you don't "drop" your food in the oil.
8. Cook pork chop until dark golden brown on one side and then CAREFULLY turn over. Cook that side till dark golden brown and then remove from the pan and place on a cookie sheet or broiler pan.
9. Once all your chops have been pan-fried, place your cookie sheet or broiler pan on the bottom rack of the oven for about 10 minutes or until the pink is gone from your pork chops.
10. Enjoy!

I use a fava/garbanzo flour combo made by Bob's Red Mill. I don't know how many carbs are in it and I don't care. It's lower carb and (IMHO) better for you than a grain based flower.

I've also made these with soy flour and almond flour, but I feel the best about the fava flour. Taste wise, the fava or soy flours are the best.

If you have any questions, drop me a line. BTW, sorry for the redundancy, I just really enjoyed these for dinner and I wanted to share with everyone.

Good night!

Alex