From Carol Guilford’s Main Course Cookbook. The chops should be thin. About 4 chops in ¾ pound. Will fit and fry in a 12-inch skillet.
Preparation time: 15 minutes
4 thin (1/4-inch thick) loin pork chops
1 egg
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup bread crumbs *
½ cup olive oil
- Beat the egg with salt, garlic and onion powder. Spread out bread crumbs on a plate.
- Pat the pork chops dry with a paper towel, then dip both sides into the beaten egg. Coat thickly and well with bread crumbs. Allow to set 15 minutes before frying. (If prepared in advance, the chops can be refrigerated until 30 minutes before cooking time.)
- Heat the oil in the skillet over medium heat. When a drop of water sizzles in the pan, fry the chops for 2-3 minutes on each side, turning carefully with a fork, tongs or spatula. Drain on paper towels. Serve as recipes are fond of instructing, immediately. Have salt and pepper available on the table.
In summer, sliced tomatoes are perfect with corn (recipe in Easiest Bar-B-Q beef)
In winter, I open a can of mandarin oranges or cranberry
sauce.
*I’m through with making fresh breadcrumbs. PITA—pain in the you know what. I buy them
now at Whole Foods, 365 Panko.
