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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with baby carrots and peas. Ingredients:
1/4 cup fat-free sour cream |
1 tablespoon chopped dill |
2 tablespoons low-fat buttermilk |
5/8 teaspoon kosher salt, divided |
3/4 teaspoon freshly ground black pepper, divided |
1/4 cup fat-free milk |
1 large egg, lightly beaten |
3/4 cup dry breadcrumbs |
2 tablespoons chopped fresh flat-leaf parsley |
1/2 teaspoon garlic powder |
4 (4-ounce) boneless center-cut loin pork chops, trimmed and pounded to 1/8-inch thickness |
2 tablespoons olive oil |
Directions:
1. Combine sour cream, dill, buttermilk, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a bowl; set aside.
2. Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoon pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoon salt. Dredge pork in breadcrumb mixture.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoon olive oil and remaining 2 pork chops. Serve with sauce.
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