SAUTEED PORK CHOPS MILANESE

By BobD

Ingredients

• 6 SERVINGS
• Eight bone-in pork chops; trim off excess fat, pounded thin
• • 1 1/2 cup fresh bread crumbs
• • 2 cloves of garlic put through a press
• • 2 tablespoon finely chopped herbs (i.e. rosemary, parsley, chives or oregano)
• • Sea salt and fresh ground black pepper to taste
• • 1/4 cup olive oil
• • Flour for dredging
• • 2 eggs, beaten
• • 1 lemon, cut into wedges for garnish

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Combine bread crumbs, garlic and herbs in small bowl and season with salt and pepper.

2. Dry pork chops using paper towels and season with salt and pepper. To coat pork chops, dredge in flour and remove any excess flour. Dip each chop into the egg and coat well. Coat the chops with the bread crumb mixture well. Set aside on a platter.

3. Preheat a large non-stick sauté pan and add oil. Place only as many chops into the pan as will fit in one layer and brown each side for 5-6 minutes on medium heat until coating is crisp and nicely browned. Keep in warm oven and brown remaining pork chops.

4. Serve with wedges of lemon.