Breaded Pork Chops

Play with the flavor of these breaded chops by adding other herbs and seasonings to the coating. Serve as a meal with flavored noodles and steamed peas or serve on a toasted bun with roasted potato spears and corn on the cob.

4 boneless pork loin chops, 3/4-inch thick

2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper
1 egg, slightly beaten
1-2 teaspoons Worcestershire sauce
1/2 cup dry bread crumbs
1 tablespoon vegetable oil

In small bowl, combine flour, salt, paprika and pepper. In another small bowl, combine egg and Worcestershire sauce.

Coat chops with seasoned flour; dip in egg mixture, and coat with crumbs. In large skillet, heat oil over medium-high heat. Brown chops on one side until golden brown (about 4 minutes); turn and continue cooking for another 4 minutes. Serve hot.

Serves 4
Source: National Pork Board