My children tend not to really like pork. They will eat it if it has enough sauce – garlic, soy, or even A-1. But, if I gave them a choice I think this would be the last choice of meat they would ask to have for dinner. I don’t over cook it. It is not dry. To them it is just bland. I kind of have to agree a bit. Though it doesn’t make me sigh as loudly as they do when it arrives in the refrigerator for dinner the next night it usually just doesn’t WOW! us.
This was actually much better than we all thought it was doing to be. The boneless pork chops were 1/2″ to 3/4″ thick. The breading added a nice flavor and kept the chops very juicy while they were cooking. My son said right away that if these were pounded down thinner they would be like Schnitzel and he was exactly right. Pound the chops down and exchange the final flour coating for a bread crumb coating and you have Schnitzel! I wonder if there is tie somewhere in the history.
I serve the chops with Garlic Butter Egg Noodles, green beans, and a green side salad to complete the meal.
- 6-8 boneless pork chops
- 1 1/4 cups flour
- 3 tablespoons Morton’s Natures Seasoning OR 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 1 teaspoon black pepper, 1 teaspoon salt and 2 heaping teaspoons Cayenne pepper
- 1/2 cup whole milk or half and half
- 1 large egg
- Bring a medium skillet filled 1/4 of the pan with oil over medium-high heat to a hot shimmer.
- Mix the flour and seasoning together until well blended on a plate.
- Beat the milk and egg together in a shallow bowl for dipping.
- First dip the pork chops, one at a time, into the flour (shaking off the excess) then into the milk (letting the excess drip off) then back into the flour pressing the flour on lightly.
- Once oil is hot carefully place pork chops in the pan 2 or 3 at time to cook. Allow to cook 4-5 minutes per side until done (will depend on the thickness of your pork chops) these were about 1/2″- 3/4″ thick. They should be nicely golden brown.