When we talk about Mardi Gras it is constant that we mean life and fun in Louisiana. It’s all about fun and nothing exemplifies this attitude better than the Mardi Gras! This festival is known worldwide for its lavish party in New Orleans.
Grilled foods stays true to the spirit of Mardi Gras. It denotes abundance of great food and the convenience of old-fashioned grilling that brings a festive atmosphere.
The Mardi Grass grilled food spirit celebrates authentic Cajun specialties such as Crawfish Etouffee, Chicken & Sausage Jambalaya, Crab Boulettes, and Seafood Courtbouillon. If you want to sample other specialties like Seafood Gumbo, Crab Bisque, Blackened Catfish, and Stuffed Flounder loaded with Crabmeat, there’s only one place to go, the Sea Orleans!
Most people don’t try grilling a breaded pork chop as the breading mix might just fall off the grates having no use at all. Try this method:
Marinate the chops in the milk along with 2 teaspoons of salt. Allow to sit for at least 3 hours. While marinating, start making some sauce. If you enjoy the flavor of apple in your meals, here’s a recipe for a good apple sauce for your grilled breaded pork chops.
If you came from a family that loves pork chops, grilling you breaded chops today can bring back some tasty memories, and if you my mother always pan fried pork chops in sauerkraut, then you too can make difference by bringing back the taste of kraut on the flavors from the pan.
I too remember back before all our pork became anorexic, nice thick chops with a ring of fat around the edge. My mother would cook them so the whole chop was a chip. Then we would all dunk the pork chops in katsup and eat out of hand! I wish I could always bring back those memories.