4 thick, center cut, loin pork chops
2-3 cups Italian seasoned bread crumbs
3 eggs, whisked
Heat olive oil in a skillet. While it's heating up, dip chops, one at a time in eggs, then coat on both sides in bread crumbs. Dip in eggs and coat a second time and set aside. When all the chops are coated, place them in the skillet and sauté on high heat until they're browned. Place on a pizza pan and bake in a 350° oven for 30 minutes. Serve immediately.
4. Always looking for different ways to do porkchops
Last week I panfried a couple and put them in a low oven to keep warm. I deglazed with a couple of chicken stock icecubes and 1/3 cup frozen OJ. Added cornstarch in cold water for thickening, and then a handful of dried organic cranberries. This was a really wonderful sauce, and I'm surely going to do it again.