JustPlainWicked
05-31-2012, 04:49 AM
I never had a use for those skinny fast fry pork chops u see at the meat counter...until I came across this recipe!
8 fast fry, boneless pork chops
salt & pepper
vegetable oil
2 eggs
1 cup bread crumbs
Lay chops between two pieces of waxed paper. Using a rolling pin or mallet, pound chops until they are 1/4-inch thick. Transfer to a large baking sheet lined with paper towels. Pat dry, then season with salt and pepper.
Heat a large skillet over medium high heat. Add enough oil to reach @ 1/8 inch up the sides of the pan.
Whisk eggs in a shallow, wide bowl. Pour bread crumbs onto a plate. Dip each chop in egg, then in bread crumbs, coating both sides. Transfer back to baking sheet.
Add 3 or 4 chops to the hot oil. Do not crowd. Cook chops until golden brown, about two minutes per side. Transfer to a platter lined with paper towels. Repeat with remaining chops.
** To switch up the flavour, stir dried herbs or spices into the bread crumbs.
8 fast fry, boneless pork chops
salt & pepper
vegetable oil
2 eggs
1 cup bread crumbs
Lay chops between two pieces of waxed paper. Using a rolling pin or mallet, pound chops until they are 1/4-inch thick. Transfer to a large baking sheet lined with paper towels. Pat dry, then season with salt and pepper.
Heat a large skillet over medium high heat. Add enough oil to reach @ 1/8 inch up the sides of the pan.
Whisk eggs in a shallow, wide bowl. Pour bread crumbs onto a plate. Dip each chop in egg, then in bread crumbs, coating both sides. Transfer back to baking sheet.
Add 3 or 4 chops to the hot oil. Do not crowd. Cook chops until golden brown, about two minutes per side. Transfer to a platter lined with paper towels. Repeat with remaining chops.
** To switch up the flavour, stir dried herbs or spices into the bread crumbs.