Parker House Pork Chops

• 1 pork chop, per serving
• flour (for dredging)
• 1 egg
• 1 tablespoon milk
• 1 cup Italian seasoned breadcrumbs (from Italian croutons)

1. Tenderize pork chops.
2. Dredge in flour.
3. Dip in egg wash and coat with Italian bread crumbs.
4. Fry until well browned.
5. Place pork chop over a serving of crabmeat dressing and top with Bearnaise sauce.
6. Pure heaven on a plate.

pork chop, flour, egg, milk, italian seasoned breadcrumbs

Taken from www.food.com/recipe/parker-house-pork-chops-149372 (may not work)