1 1/4 lb bone-in pork chops
2 c whole milk
1 1/2 c all purpose flour
1 c panko crumbs
2 tbsp paprika
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp mustard powder
1 tsp parsley flakes
1/2 tsp black pepper
oil for frying
For the Mac :
3 cups dry elbow macaroni
4 Tbsp salted butter
2 (370 mL/12 oz) cans evaporated milk
1/3 cup milk of choice
2 large eggs
1/4 tsp garlic salt
4 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 tsp paprika
Mix spiced together in a spice or coffee grinder then divide in half. Sprinkle the chops on both sides with part of one-half of the spices. In a shallow dish add the chops and cover with the milk. Soak for 1 hour in the refrigerator.
In another shallow dish, add the flour, panko crumbs, and the other half of the spices and blend well. Set aside.
Remove chops from the milk and coat with the flour mixture on both sides. Set on a clean try to rest for about 10-15 minutes.
in the meantime heat about 3 cups of cooking oil such as canola oil or lard in a cast iron skillet over low to medium heat. Once the oil is about 300-325 degrees add the chops in batches to fry until the temperature is 145 degrees and golden brown on the outside. About 3-4 per side.
Drain excess oil on a wire rack over a sheet pan or on paper towels.
For the Mac :
Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente.
Drain and return to the pot.
Add in the butter and stir until the butter is melted. Set aside.
In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined.
In a separate bowl, mix together the cheeses.
Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
Layer 1/3 of the macaroni, then 1/3 of the cheese.
Repeat with the remaining macaroni and cheese mixture.
Pour the milk mixture over top. Sprinkle the paprika evenly on top.
Bake in the preheated oven for 25-30 minutes.