| | Directions |
- Dip chops into beaten eggs (with or without milk).
- Press into Italian bread crumbs, pressing hard. You want the crumbs to be a little thick and stick to chop.
- Add butter, approx 1/2 tbsp. for each chop. Fry in a fairly hot pan, being careful not to burn but to a nice dark color brown.
- Turn when color is achieved, putting another 1/2 tbsp. of butter under the chop achieving the same dark brown color. Give the pan a shake to make sure the crumbs don't stick.
- Add water approx. three quarters up the side of chop and add generous sprinkle of lemon juice. Cover and let cook just above the simmer mark. Once the water is almost gone, the chops are done.
|
|
|
| Ingredients | | - |  | Center pork loin chops |
| - | | Italian bread crumbs |
| - | | Eggs |
| - | | Butter, approx. 1/2 tbsp. per chop per side |
| - | | Lemon juice |
| |
| |
