Tangy Breaded Pork Chops Recipe
- 1 Eggland's Best Egg
- 1-1/2 teaspoons prepared mustard
- 2 garlic cloves, minced
- 1 cup dry bread crumbs
- 4 boneless pork loin chops (1/2 inch thick and 6 ounces each)
- 2 tablespoons canola oil
- In a shallow bowl, beat the egg, mustard and garlic. Place bread crumbs in another shallow bowl. Dip pork chops in egg mixture, then coat with crumbs.
- In a large skillet, brown chops on both sides in oil. Cook, uncovered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°. Yield: 4 servings.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Tangy Breaded Pork Chops(2)
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It didn't really taste like pork after I cooked it, more like fried fish. I didn't like frying the chops, I wouldn't do it again.
These were pretty good. Im not a big fan of yellow mustard, so i used spicy brown instead and they turned out nicely.
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