Serves 4.
Note: Panko breadcrumbs are larger and lighter than the traditional breadcrumb, which could be substituted. From "Learn With Betty," from Betty Crocker.
• 4 boneless thin-cut pork loin chops (about 1 lb.)
• 1 tsp. garlic salt
• 1/4 c. flour
• 3/4 c. panko breadcrumbs (see Note)
• 1 tbsp. chopped fresh parsley
• 2 tsp. chopped fresh basil
• 2 tsp. chopped fresh oregano
• 3 tbsp. milk
• 3 tbsp. olive or vegetable oil
Directions
Between pieces of plastic wrap or waxed paper, place each pork chop; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle both sides of chops with garlic salt.
Place flour in shallow bowl. In another shallow bowl, mix breadcrumbs, parsley, basil and oregano. Place milk in third shallow bowl. Dip each pork chop in flour, then dip in milk. Coat well with breadcrumb mixture.
In 12-inch nonstick skillet, heat oil over medium heat. Cook pork in oil 7 to 9 minutes, turning once, until browned and no longer pink in center.
Variations/ Breaded Southwest Pork Chops: Prepare as directed, but omit basil and oregano. Add 1 tablespoon chili powder to the breadcrumbs. Serve chops with corn and tomato salsa.
Dijon-Herb Pork Chops: Prepare as directed, but whisk 2 teaspoons Dijon mustard into the milk. Continue as directed.
Orange-Ginger Pork Chops: Prepare as directed, but omit basil and oregano. Add 2 teaspoons grated orange zest and 3/4 teaspoon ground ginger to the breadcrumbs. Combine 3 tablespoons maple syrup, 1 tablespoon soy sauce, 1 tablespoon fresh orange juice and 1/4 teaspoon ground ginger; mix well. Serve with the chops.
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