fried pork chop breakfast sliders

⬆️ Watch the video here ⬆️

biscuits:

• 325g all-purpose flour (roughly 2 1/2 cups)

• 1 1/4 cups buttermilk (preferably whole)

• 1 stick butter (cold)

• 2 tsp baking powder

• 1 tsp sea salt

• 1/4 tsp baking soda

• flaky sea salt (optional)

• buttermilk (for brushing)

pork chops:

• 4-6 boneless pork chops

• buttermilk

• all-purpose flour

• salt

• pepper

• olive oil

topping:

• cheddar cheese

• egg

• 1 tbsp honey

• tabasco hot sauce

Preparation:

•  Start by adding 300g flour into a large bowl, along with baking powder, salt, and baking soda. Whisk to combine.

• Next cube a stick of cold butter and then cut into flour. You can accomplish this by using a pastry cutter, food processor, or even a fork as a last result (bearing in mind it will be much harder using the fork method). Cut (blend) the butter into the flour until you have a coarse crumb like texture.

• Add 1 1/4 cups buttermilk to mixture. Stirring to combine.

• Dump the mixture onto a clean work surface and begin folding the shaggy dough onto itself. DO NOT KNEAD THE DOUGH. Press the dough gently down with your hands, then fold it in half, repeating the process, until cohesive. Be careful not to overwork the dough, as this will result in a dense, non-flaky texture.

• Next sprinkle the dough and work surface with flour. Using a rolling pin, roll the dough to roughly 1/4 inch thick. I made thinner biscuits for this recipe because of the additional breading on the pork chop. If you want thicker biscuits, roll to 1/2 to 3/4 inches.

• Cut the dough into whatever shape you want. I like squares for this recipe because it houses the ingredients better, allowing for texture consistency with each bite.

• Brush the biscuits with buttermilk, then sprinkle with flaky sea salt. Place the biscuits into a 425° oven and bake for 20 minutes, or until golden brown.

• Salt and pepper the pork chops, wrap in plastic wrap (or item of your choice), and pound to roughly 1/8 inch thick. I prefer buying thinner pork chops, as this is much easier to accomplish with a thinner cut.

• Create a breading station using flour and buttermilk. Add salt and pepper to the flour, combine. Place the pork chop into the buttermilk, then into the flour mixture ensuring a nice coating.

• Using a skillet on medium high, drizzle 1-2 tbsp olive oil, then pan-fry the pork chop. Roughly 2-3 minutes for each side, or until internal temperature reaches 145°-150°.

• Once the pork chops are finished, reduce the heat in the skillet. Remove the oil used to fry the chops, replacing it with a drizzle of olive oil. Crack an egg into the pan, cooking until mostly white (roughly 45-60 seconds). Turn the egg over, cooking roughly another 15-30 seconds for over medium.

• Add 2-4 dashes of Tabasco (or your favorite hot sauce) to 1 tbsp honey.

• Assemble the biscuit, topping with cheddar cheese and then drizzle with Tabasco honey.

• Enjoy.