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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is a little different from others in that it uses worcestershire sauce in the egg mix. We love how it gives the chops a little extra zing. We usually have this with a green vegetable and potatoes. I've also listed a variation of this recipe to make a cheese-topped pork chop. Note: If you're making the chops without cheese, you might want to try learninscratch's directions for a delicious orange sauce - they can be found in her review. Ingredients:
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/8 teaspoon pepper |
1 egg, slightly beaten |
1 -2 teaspoon worcestershire sauce |
1/4 cup unseasoned breadcrumbs |
4 boneless pork loin chops |
2 tablespoons oil |
cooking spray, such as pam |
Directions:
1. In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
2. In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center.
3. For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center.
4. To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.
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