By Mary Ann Tucker
Pork Chop Cutlets
4 center cut pork chops
Salt, Pepper, and Garlic powder - season to taste
Panko bread crumbs - Garlic, Italian, Plain or a mixture
Pound chops out between two pieces of Saran wrap until the thinness you like. Dredge each chop in flour, then dip in egg wash, then in Panko bread crumbs. I usually add seasonings to flour mixture to blend well. Fry in skillet with enough oil to cover the bottom of your skillet. I use Canola oil, but you can use any you prefer. Fry until brown on each side, approximately 2-3 minutes. Be careful not to overcook or they will be too dry. When ready, drain on paper towels to absorb any extra grease.
This is a simple and quick method to enjoy pork chops. Sides can be baked potatoes, or mashed with gravy, corn, salad, or any of your personal favorites. We love leftover pork chops made into sandwiches. Make a few extra chops and you will have meals for another day.
Happy Eating ~ Mary Ann
Moderation is always the key in healthy eating.
Enjoy ~ David