Breaded Pork Chops 1 egg, lightly beaten 1/2 cup milk 1-1/2 cups crushed saltines 6 boneless pork loin chops (1-inch thick and 4 ounces each) 1/4 cup canola oil
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 8-10 minutes on each side or until meat is no longer pink. Yield: 6 servings. Published Taste of Home June/July 1993 Page 37 -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
