Southern fried pork chops and taters cooked on the Blackstone griddle doesn't get any easier. The Blackstone makes it simple to do both at one time.
Ingredients:
Pork Chops
4 pork chops, 3/4-inch thick
1 cup flour
2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp lowery's season salt
(Feel free to add cayenne for heat or other favorite items)
1 cup milk
Potatoes:
4 sliced potatoes
1-2 tsp salt
1/2 tsp pepper
1 sliced onion
Directions:
1. Using a mandolin slice the potatoes so all are uniform. If you don't have a mandolin, use a sharp knife. Slice the onion the same thickness.
2. Get your griddle to around 415 degrees. Add oil or beef tallo and drop the potatoes on the oil. Put the onions on top of the potatoes. Cover with dome and let them ride. Check occasionally and add oil as needed. Cook about 3-5 minutes per side.
3. Mix together the flour, salt, pepper, onion powder, garlic powder, paprika and lowery' s in a dredging plate. Mix well. Add milk to another dredging plate. Dip pork chops in the milk and then in the flour mixture. When all the pork chops are breaded, flip the potatoes and add salt and re dome and let go. Check potatoes and flip until golden brown.
4. Get the other side of the griddle to 350 and add some beef tallo or oil. Put down your pork chops. Shallow fry pork chops for about 3-4 minutes on one side. Flip and fry 3-4 minutes on the other side. Cook until internal temp reaches 145 degrees.
5. When the pork chops reach 145 internal, pull off the griddle as well as the potatoes and enjoy
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