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| Breaded Pork chops |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tuesday, 29 July 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 These breaded pork chops are a favorite paired up with mashed sweet potatoes and a nice green salad.Ingredients 1 lb thin pork chops (6 chops) 1 1/2 cup bread crumbs 3 eggs 3 tablespoons milk 1 tbsp Italian seasoning 1/2 cup grated Parmesan cheese 2 tablespoons dried parley 1 tbsp Worcestershire sauce 1 tsp white pepper powder (or black pepper) 2 tsp salt 4 cloves garlic, peeled and chopped 1/4 cup vegetable oil Preparation: In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley. Place pork chops between two sheets of wax paper (or plastic wrap). Tenderize with mallet on both sides until 1/4 inch thick. Add Worcestershire’s sauce, garlic, salt, and pepper to each pork chop (on both sides). Rub in seasonings (both sides). Heat oil in large frying pan on medium heat. Dip one pork chop in bowl with egg, then place egg-coated pork chop on plate with bread crumbs to coat with crumbs on both sides. Immediately place pork chop in frying pan. Repeat with remaining pork chops. Pork chops will fry for about 5 minutes on each side (or until no longer pink in center). Remove pork chops from frying pan and onto plate lined with paper towels (to absorb excess oil from frying). Serve immediately. Serves 6
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