Dive chops

When my family went on vacation, my Dad would pick out the seediest of eating establishments. Some of them should have been shut down by the Board of Health. Others, however, produced incredible fare. What follows is my attempt to re-create the "entre" from a cheap dive in Virginia, near Williamsburg. The meat (pork chops reeking of onion powder) was served over fries in red baskets - with NO silverware available...

2 oval, red baskets, lined with paper towels
2 thick, boneless pork loin chops
black pepper
cayenne pepper
garlic powder
onion powder
peanut oil or Crisco shortening
1 egg, beaten
French fries
The recipe for French fries will not be rehearsed. Find it here.

Dry marinate the chops by sprinkling on a self-desired amount of salt, black pepper, cayenne pepper, garlic powder and onion powder. The longer they marinate, the better.

In an electric fry-pan, pour enough oil so that it will come up about half-way on the chops. (A pint of oil or so should be sufficient.) Heat oil to 350 degrees F.

Dip the chops in the beaten egg, then into flour. Coat the surfaces entirely. Carefully, place the chops into the hot oil. Fry on one side for 4-5 minutes, turn over, cover the pan and fry for 4-5 minutes more. Remove the chops, drain on paper towels and season with salt, cayenne pepper and onion powder. Arrange the chops over fries in towel-lined, red baskets.