Spicin' and Dicin'
Flavoring your world - one spice blend at a time. 

Total Time: 45 mins
Servings: 6-8

INGREDIENTS

• 2 lbs boneless pork chops

• 2.5 cups panko breadcrumbs

• 2.5 cups vegetable oil

• 1 cup all-purpose flour

• 2 eggs

• 2 Tbsp water

• 1 Tbsp Jalapeno Salt (plus some to-taste)

PREPARATION

1) Cut pork chops into 1 inch chunks. Season with 2 tsp Jalapeno Salt. Set aside.

2) In 3 separate bowls: 1-whisk eggs and water, set aside. 2-combine flour and 1 tsp Jalapeno Salt, set aside. 3-combine pank and 1 tsp Jalapeno salt, set aside.

3) Bread pork nuggets in this order: 1-flour, 2-egg wash, 3-panko. Pile breaded nuggets on plate.

4) In a large skillet or dutch oven, heat oil on med-hi for 5-6 mins (temperature should be around 375 degrees F.)

5) In 6 or 7 batches, place pork nuggets in oil (do not crowd the pan) and cook for 2 mins on each side until nicely browned. Internal temperature should be 145 degrees F. Place on paper towel-lined plate. Season with additional Jalapeno Salt (optional). Enjoy!

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