Brandon’s Cornmeal Fried Pork Chop

Prepare the pork chop: Place the Pork Chops (2) between two pieces of plastic wrap and use a rolling pin or meat mallet to pound the chop to ⅜-inch thick cutlet.

In a large mixing bowl, whisk together the Buttermilk (3/4 cup) and Hot Sauce (3/4 cup). Place the pork cutlet into the mixture to coat completely. Remove the pork from the buttermilk and let the excess drain off. Place the pork into the Fine Ground Cornmeal (1 cup) and press down to coat completely.

Place a large skillet with the Neutral Oil (4 Tbsp) over medium high heat. The oil is hot enough when you sprinkle some of the cornmeal into the skillet and it begins to sizzle. Add the porkchop to the oil and cook until golden brown and crisp, about 5 minutes. Remove the chop to a rack set over a sheet tray and season with Kosher Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).

In a small pot over medium heat, combine the Sherry Vinegar (1 cup), Granulated Sugar (1/2 cup), Yellow Mustard Seeds (1/2 cup) and Kosher Salt (2 tsp). Bring the mixture to a boil then add the Beet (1). Continue cooking until the liquid reduces by half and the beets are cooked through, about 15 minutes. Remove from the heat and let cool to room temperature.

Make the buttermilk sauce: In a medium mixing bowl, combine the Mayonnaise (1 cup), Buttermilk (3/4 cup), Garlic Powder (as needed), Onion Powder (as needed), Worcestershire Sauce (2 tsp), Shallot (1 Tbsp), Fresh Dill (1 Tbsp), Fresh Parsley (1 tsp), Tarragon (1 tsp), Fresh Chives (1 tsp) and Lemon (1). Taste and adjust for seasoning with Kosher Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).

To serve: Place the buttermilk sauce on a plate with the pork chop on top. Scatter pickled beets along the pork chop and finish with dill springs.