Last Night's Banana Pudding Dessert

I would eat that whole pan, no lie

Looks solid.

Have you ever thought about crumbling up a bunch of nilla wafers and sprinkling them on top? I do that with mine about 30 mins before serving. Just smash them up, bunch of uneven chunks and crumbs. Adds a nice little texture difference in there and gives a little more visual appeal.

I want to know how you breaded the chops.

quote:

---

I want to know how you breaded the chops.

---

Sunday I fried catfish and the batter was so good that I decided to do the same thing with the pork chops. I made the beer and yellow mustard marinade and put the pork chops in it for about two hours. No seasoning just a can of beer and maybe a half cup of plain yellow mustard and whisk it together. While the oil was heating up I battered the chops. Shake off excess mustard and place in the batter which was the same stuff I used for the fish. I think it was Zatarain's Fish Fry. The same flavor profile works for the pork.
Place chop in the dry batter and press down. Cover the top side with dry batter and press it on the pork. I try not to rush this so that the moistness of the pork and mustard bath absorbs the dry batter.
Flip the chop and over with batter again and let it absorb more dry mixture. Shake off excess and continue with other chops. If they get to wet and all of the batter looks wet I put it back into the dry batter mixture and press on more. Shake off excess and place in hot oil to fry. During frying I leave it alone and flip only once to try not breaking off the crisp batter.

No, there isn't a strong yellow mustard taste to the end product. There may be a few spots of yellow when done but for the most part the clears up.