Panko Fried Pork Chops

Sometimes the easiest thing to make are the hardest for me because I tend to either over cook it, over think it, or just over do it. Take pork chops, for example. Simply, you just season the chops and fry. But I always try to do fancy stuff with them like brining them or making fancy sauces, but somehow I tend to over cook the chops. Well, I finally decided to make my chops as simple as possible, and it finally worked! The key to this recipe are the Panko breadcrumbs. There really is no substitute and if you've never had Panko-fried-anything, I think you'll become a fan. I served my chops with potato dumplings and a simple tomato and cucumber salad. It was a hit with my hubby and my brother-in-law.

INGREDIENTS (serves 4)

• 2 extra-large eggs
• 1 teaspoon milk
• McCormick Monterrey Seasoning (or your favorite poultry or meat seasoning)
• salt and pepper
• 1 cup flour
• 1 1/2 cups Panko breadcrumbs
• 8 thin cut pork chops
• Vegetable oil (for frying)

DIRECTIONS

Create three stations for the breading process. Place the flour and a pinch of salt and pepper in a shallow dish and mix to combine.

Scramble the eggs in a large bowl and mix with one teaspoon of milk and a little salt and pepper.

Next, place panko crumbs in a shallow dish and mix in 1 teaspoon of the Monterrey seasoning mix.

Salt and pepper pork chops. First dredge the pork chops in flour and shake off excess. Next, dip in the egg mixture. Lastly, coat with Panko crumbs. Set the pork chops on a tray lined with wax paper. Once you've breaded all the chops, place in fridge for 15 minutes. Heat oil in large skillet over medium high heat. Fry chops for about 4 to 5 minutes per side or until golden brown. Do not overcook; these will cook very quickly.