Sunday, 10 September 2017

Breaded Pork Chops

I have been making breaded pork chops for many years, since it is something Wil loves. In fact, I learned to make this from him.  I had never heard of them before I met Wil.  A simple, and delicious version, which helps to hold the moisture in the chops. You can use centre cut chops with the bone in, but I like to use the little boneless loin chops.

What you need:  1 pork chop per person; 1 egg for every 2 chops; 1/4 cup bread crumbs for every chop; seasonings - salt, pepper, onion powder and garlic powder for sure, but you can add a little sage, or your favourite spice. Margarine or oil for cooking.

What you do:  in a flat dish whisk the eggs with a tbs water per egg.  In another flat dish, mix all your seasonings with the crumbs.  Dip each chop in the egg wash, then in the crumbs. (You can repeat if you like your breaking thicker.). Place on a plate, and repeat with each chop. Heat oil or margarine in a large skillet. Brown chops on both sides over medium high heat.  Reduce heat and continue to cook for 6-8 minutes, turning halfway, to prevent burning.
Serve with your favourite side dishes.  We often have with pan fried potatoes or mashed potatoes, and veggies or salad.

As always, enjoy.