Bernie’S Pork Chop Sandwiches

• 3/4 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1 cup fat-free milk
• 4 boneless pork loin chops (3 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 4 whole wheat hamburger buns, split and warmed
• Thinly sliced onion, optional
• Pickle slices, optional
• Prepared mustard, optional

1. Place cornmeal in a shallow bowl. In another bowl, mix flour and spices; add milk, stirring just until dry ingredients are moistened. Pound chops with a meat mallet to 1/4-in. thickness; season with salt and pepper.
2. In two batches, heat oil in a large cast-iron or other heavy skillet over medium heat. Lightly coat chops with cornmeal. Dip in batter, allowing excess to drip off; place in skillet. Cook until golden brown, 2-4 minutes per side. Drain on paper towels. Serve in buns, topping with remaining ingredients as desired.

cornmeal, flour, onion powder, garlic, dry mustard, paprika, milk, pork loin chops, salt, pepper, canola oil, whole wheat hamburger buns, onion, pickle slices

Taken from www.tasteofhome.com/recipes/bernie-s-pork-chop-sandwiches/ (may not work)