Rosemary Pork Chops
- 1-1/2 cups dry bread crumbs
- 1/2 cup all-purpose flour
- 1-1/2 teaspoons salt
- 1 to 1-1/2 teaspoons dried rosemary, crushed
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 3 tablespoons canola oil
- 6 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
- Canola oil
- In a small bowl, combine the first six ingredients; stir in oil until crumbly. Store in a covered container in the refrigerator. Yield: 3 batches (2-1/4 cups total).
- To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a large skillet, cook chops in oil over medium heat for 3 minutes on each side or until a thermometer reads 160u0b0.
bread crumbs, allpurpose, salt, rosemary, paprika, onion powder, canola oil, chops, canola oil
Taken from www.tasteofhome.com/recipes/rosemary-pork-chops/ (may not work)