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)

1. Preheat oven to 375 if you plan on baking the chops.
2. If you want to fry them, heat olive oil in medium skillet over medium heat.
3. Make sure there is enough olive oil to coat bottom of whole pan and be about 1/2 inch deep.
4. 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.
5. If the water makes the oil make a sizzleing noise than the oil is ready.
6. Defrost pork chops and set the chops either in a Ziploc bag or a bowl.
7. Pour Milk over pork chops and let soak for about 10 minutes.
8. Pour the Bread Crumbs into a separate bowl or ziploc.
9. Coat Pork chops one by one with bread crumbs.
10. If you are FRYING, add pork chops one by one into the pan.
11. It is best if you only cook two at a time, so as not to compromise the temperature of the oil.
12. 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.
13. If you have fried before, then cook each side about 6 minutes.
14. Every stove is different, so adjust the oil temp as needed.
15. 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.
16. 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)