4-6boneless 3/4-inch to 1-inch thick top loin pork chops
1Tbsp.unseasoned meat tenderizer
3Tbsp.“copycat” seasoningsee recipe below
Deep frying oil
In a flat baking dish, mix together the water, meat tenderizer and MSG.
Add pork chops to this mixture, cover with plastic wrap and marinate in the refrigerator for at least 4 hours, turning meat as needed; marinate 36 hours for the most tender, flavorful pork chops.
Place the flour and the copycat seasoning in a quart-size plastic food storage bag; seal the bag and shake mixture well until thoroughly combined.
Fill a large bowl with very warm water; remove pork chops from marinade and place in the water for a minute. Two at a time, add the chops to the seasoned flour mixture (still in the plastic bag) and shake to coat the chops evenly. Repeat with other chops; allow chops to rest and absorb the breading for a few minutes before frying.
Fry the chops on the stovetop in oil, using a heavy frypan. Cook until meat is no longer pink and juices run clear. If desired, use a deep-fryer, following manufacturer’s instructions. Note: Cook pork to an internal temperature of 145°F.
Drain cooked chops on paper towels before serving.