Also, not sure if this counts as a weird food combo, but when I make pork chops, especially boneless ones, they need some protection from the heat to stay moist.
I start by seasoning the pork, usually with cajun, then dip in flour and shake for a very light coating. I continue by dipping it in a mixture of a beaten egg with one tbsp of either ground or dijon mustard mixed in with the egg, then coat it in an equal mixture of shredded parmesan/crushed pretzels (I use the stick pretzels and crush them in a baggie). I pan fry it in for 3-5 minutes per side in my already hot and oiled cast iron pan, depending on thickness.
Some people might find the pretzel part odd, but they make for a great coating and parmesan is always good. The mustard added to the egg helps everything hold together better plus gives some more flavor.
