Chef Adam Lucks (Honey Pie & Comet) shows us the fine art of pickling at home as well as creates a truck stop classic – The Iowa Skinny.
1500 ml. White Vinegar
500 ml. H2O
750 ml. Sugar
250 ml. Salt
1/4 c. Pickling Spice
1/4 c. Dill
1 Bunch Thyme
8 Large Cucumbers
4 6oz boneless pork loins pounded out
1 cup corn meal
1 cup flour
Salt and pepper
Oil for frying
Mix 1 cup corn meal with 1/2 cup flour and salt and pepper
In a separate bowl beat the eggs
In another bowl place remaining flour
Coat the pork in the flour, then dip into the egg, then into the corn meal make sure it is coated well.
Repeat with all the pork chops.
Heat a pan with about a 1/4 inch of oil, once hot place the pork into the oil and cook for about 3 minutes on each side until browned. Take out the oil and let rest for 1 minute
Build the sandwich with lettuce tomato mayo and slices of pickles , eat!
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