Navy Wife Cook...Serving my country by keeping my submariner well-fed!
Wednesday, August 18, 2010
Italian Breaded Pork Chops
'Italian Breaded Pork Chops'
4 tablespoons canola or vegetable oil
2 tablespoons of milk
4-6 boneless pork chops
1-2 cups Italian bread crumbs (depending on how many chops you're making)
Heat oil in a skillet on medium heat. In a shallow dish, whisk together eggs and milk. Place bread crumbs in a large zip-lock bag.
Dip each pork chop in egg mixture, then place in the bread crumb bag. Coat each chop thoroughly with bread crumbs, then place in the skillet. Fry chops on medium to medium-high heat for about 5 minutes each side (if using thin chops, then about 3 minutes each side, thicker chops about 7-8 minutes). Cook till no longer pink inside.
Remove chops from skillet and set on paper towel lined plate before serving, just to soak up some of the oil.