Tangy Breaded Pork Chops Recipe
- 1 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
- 1. 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.
- 2. 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.
1 each: 415 calories, 19g fat (5g saturated fat), 135mg cholesterol, 284mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 38g protein
Reviews for Tangy Breaded Pork Chops
"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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.