• Mama Shell

“Bear Meat” aka Breaded Pork

Updated: Nov 15



2-3 lbs of pork tenderloin or boneless pork chops

Wet Ingredients:

2 eggs

¼ cup Red Hot

Dry Ingredients:

1 c panko breadcrumbs

2 tsp basil

1 tsp salt

1 tsp garlic powder

½ tsp onion powder

½ tsp black pepper




Place the wet and dry ingredients into separate containers. I usually use loaf pans for this part. Wisk dry ingredients, then wet.


I cut my own pork tenderloin into slices but you can use store-bought boneless pork chops. Place the pork chop first in the wet and let the excess drip off before placing it in the dry mix. Make sure to thoroughly push the crumbs into the chop for a great breading.


I love these fried at 360 to 365 degrees F. It only takes a few minutes for thinner cut pork chops. Watch them closely as they will over brown quickly.


This is comfort food. It’s breaded pork tenderloin. I like using pork tenderloin instead of bone-in pork chops, because you can cut them all the same size and get nice, even cooking. I think it’s best fried so it is really a once in a while treat. I only allow the frying of one meal per week. It seems like the healthier choice.


When my mother breaded and cooked her pork tenderloin years ago, she told the kids that it was bear meat when asked. She was just joking around but it stuck. It’s been “bear meat” ever since. I’m pretty sure there is a version of this in each of our households now.


It is such a comforting recipe that even my vegan daughter has requested that I make “bear meat” with her seitan. I love it, by the way. She knows that I don’t measure but this time her version was the test. It came out great.


After making it for my daughter I couldn’t wait to make it for myself. I knew that I had a large piece of tenderloin ready to make me happy. It is already chilly outside and this is hot and well, just right. Make it fully decadent with some mashed potatoes and gravy plus a veggie. Wow, that sounds good.


I’ve been craving salads lately. Salad is always a good side. Just cut up your favorite greens, add a dressing like my marinade (minus the parmesan if you’re vegan) for my Mozzarella Chicken Breast and you have a delicious, simple side. My usual sides include mashed potatoes and gravy plus a green veggie. I’m picturing a green bean casserole right now. Thanksgiving is on my mind.


With the days getting colder and the nights getting longer this meal is perfect.

I hope it brings as much comfort to your family as it has mine.

Enjoy!


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