Pan-Roasted Pork Porterhouse Chops with Fried Apples

2 loin (porterhouse) pork chops, 3/4 inch (2 cm) thick
General Purpose Breader (see Recipe)
1 T EVOO
1 medium cooking apple, peeled, cored, and cut in wedges

Seasonings
1/2 t cinnamon
1/8 t nutmeg
1/4 t sugar

Let the chops warm to room temperature. Lightly coat in the breader and shake off excess. Heat oil in a large saute pan until it's shimmering, but not smoking. Add the chops. Saute undisturbed 2 to 3 minutes on each side, and lower the heat. Move the chops aside and add the apples in a single layer. Cook over medium low heat about 6 to 8 minutes more, turning the meat and apples occasionally. When the chops are cooked but still juicy, remove to plate and tent with foil. Sprinkle the seasonings on the apples and raise the heat. When the apples are browned and softened, serve on the side with the chops. Serves two.

General Purpose Breader and Pan Fry Method

Devised July 20, 2007; revised August 31, 2007; revised November 16, 2008 again after Paul Prudhomme's recipe for chicken fingers on his PBS TV program by addition of baking powder. The semolina gives extra crunch but can be left out.

Breader

1/4 c each unbleached wheat flour, coarse semolina, yellow corn meal, and white rice flour
1 T baking powder
1/2 T salt
1 t paprika
1 t ground pepper
1 t granulated garlic

Measure ingredients in a one-gallon sliding zipper bag. Mix well. Store in the freezer. Made initially for pan-fried soft-shell crab. Also good for fish fillets, pork chops, whole trout, chicken breast, frog legs, hamburgers, chile rellenos, etc.
Rinse food pieces and dry lightly. Place moist food items into breeder, a few at a time . Tumble to coat thoroughly. [For extra crispness, allow the food items to sit covered with breader for 10 minutes.] Knock off excess breader and place food in bubbly hot butter-oil mixture. Pan fry 2 to 3 minutes, turn and finish cooking another few minutes. A bit longer for thick pieces. Remove to a hot platter. Don't overload the pan. Cook in small batches. Note: Prudhomme added baking powder to his breader to increase crispness. In his recipe, he seasons chicken strips, dredges in flour, dips in milk/egg mixture, and then into dry breader. Fries in 350 ºF oil in skillet 7 minutes total.