Pork Chops - Tender and Moist - Ohhh Sooo Good

Things You’ll Need:

• 6 Pork chops (I use tenderloin chops)
• 3 cups bread crumbs
• 1 teaspoon parsley
• Dash of salt
• Dash of pepper
• Dash of garlic powder
• Dash of paprika
• 2 eggs
• 1/4 cup milk (I use skimmed)
• 1 Onion
• Bit of water
• 2 zip top baggies (Quart sized)
• Large metal skillet (no Teflon)
• Oil for frying

Break your eggs and mix well. Add the milk and mix again. I put my eggs into a quart sized baggie to keep the mess to a minimum.

Take a second baggie and put the bread crumbs and seasoning into this baggie. Close tightly and knead all together until well mixed.

Wash and dry chops. The drier they are the more the eggs will coat the chops. After drying, place chops into the baggie with the eggs. Close top tightly and mix together the chops and the eggs. Make sure all surfaces are covered with egg.

Heat up oil in a heavy frying pan on medium high. Make sure your frying pan is metal (no Teflon) and it has a tight fitting lid. Also heat up on low an extra burner to finish cooking the chops. Put the chops one at a time into the bread crumb mix. Coat well. Place chop into the hot oil. Heavily brown on one side then turn over. Continue until all the chops are browned.

Once all the chops are browned, add about 1/2 cup of water and immediately cover tightly. Move frying pan to the other burner with low heat. Continue cooking on low about 30-40 minutes. Chops will be golden brown and fork tender.

I usually serve these with a potato dish or pasta, a vegetable and apple sauce. Of all my recipes, this one is one of my absolute favorites.

Every 10 minutes quickly raise lid to see if you need to add a little more water to keep from going dry.

We have them once or twice a month but to my family we never have them often enough. This is a must try. Not just another pork recipe.