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Description
Play with the flavor of these breaded chops by adding other herbs and seasonings to the coating. Serve as a meal with mashed potatoes and steamed peas or serve on a toasted bun with roasted potato spears and corn on the cob.
IngredientsUS|METRIC
US|METRIC
- 4 boneless pork loin chops (3/4-inch thick)
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
- 1 egg (slightly beaten)
- 2 teaspoons worcestershire sauce
- 1/2 cup bread crumbs
- 1 tablespoon vegetable oil
Directions
- In small bowl, combine flour, salt, paprika and pepper. In another small bowl, combine egg and Worcestershire sauce. Coat chops with seasoned flour; dip in egg mixture, and coat with crumbs. In large skillet, heat oil over medium-high heat. Brown chops on one side until golden brown (about 4 minutes); turn and continue cooking for another 4 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve hot.
- Play with the flavor of these breaded chops by adding other herbs and seasonings to the coating. Serve as a meal with mashed potatoes and steamed peas or serve on a toasted bun with roasted potato spears and corn on the cob.
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