egg, lightly beaten
cup 2% milk
cups crushed saltines
boneless pork loin chops (1-inch thick and 4 ounces each)
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 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.