Lita's Easy Pork Chops
- 4 boneless pork chops
- milk (any kind, and just enough to cover the chops in a bowl or ziploc)
- 3 cups Italian seasoned breadcrumbs
- 12 cup olive oil (if you want to fry, it you choose to bake, olive oil is not necessary)
- Preheat oven to 375 if you plan on baking the chops.
- If you want to fry them, heat olive oil in medium skillet over medium heat.
- Make sure there is enough olive oil to coat bottom of whole pan and be about 1/2 inch deep.
- You can tell that the oil is hot enough by getting one hand wet with water and them flicking a couple drops of water with your fingers on the oil.
- If the water makes the oil make a sizzleing noise than the oil is ready.
- Defrost pork chops and set the chops either in a Ziploc bag or a bowl.
- Pour Milk over pork chops and let soak for about 10 minutes.
- Pour the Bread Crumbs into a separate bowl or ziploc.
- Coat Pork chops one by one with bread crumbs.
- If you are FRYING, add pork chops one by one into the pan.
- It is best if you only cook two at a time, so as not to compromise the temperature of the oil.
- If it is your first time frying the chops make sure to keep checking the bottom of each chop so you don't burn the crumbs.
- If you have fried before, then cook each side about 6 minutes.
- Every stove is different, so adjust the oil temp as needed.
- If you cook only 2 chops at a time, when the first two are done, make sure you let the oil heat back up before you do the second two chops.
- If you are BAKING put all pork chops into a oven safe dish and bake in the oven for about 40 minutes or until internal temperature of pork chops is 160 degrees on a thermometer inserted into the center of the chop.
pork chops, milk, italian seasoned breadcrumbs, olive oil
Taken from www.food.com/recipe/litas-easy-pork-chops-336693 (may not work)