Garlic Herb Pork Chops

Tips from the Betty Crocker Kitchens

• tip 1
  Starting with thin chops means it takes less time to pound them. Pounding the pork chops ensures that they cook evenly and quickly, keeping them tender and moist when cooked.
• tip 2
  Panko-style bread crumbs helps ensure a crisp crust on the pork chops.
• tip 3
  Fresh herbs add a lot of color and flavor to the pork chops. If fresh herbs are not available, substitute 1 teaspoon dried parsley flakes, 1/2 teaspoon dried basil leaves and 1/2 teaspoon dried oregano leaves for the fresh herbs.
• tip 4
  Breaded Southwest Pork Chops:Prepare as directed--except omit basil and oregano. Add 1 tablespoon chili powder to bread crumbs. Serve chops with corn and tomato salsa.
• tip 5
  Orange-Ginger Chops:Prepare as directed--except omit basil and oregano. Add 2 teaspoons grated orange peel and 3/4 teaspoon ground ginger to bread crumbs. Combine 3 tablespoons maple syrup, 1 tablespoon soy sauce,1 tablespoon orange juice and 1/4 teaspoon ground ginger; mix well. Serve with pork chops.
• tip 6
  Lemon-Chive Pork Chops:Prepare as directed--except omit parsley, basil and oregano. Add 1 1/2 tablespoons chopped fresh chives and 1 tablespoon grated lemon peel with the bread crumbs.
• tip 7
  Dijon Herb Pork Chops:Prepare as directed--except whisk 2 teaspoons Dijon mustard into milk in the shallow bowl. Continue as directed.
• tip 8
  Pork Chops Piccata:Remove cooked pork chops to heatproof platter; cover to keep warm. Melt 2 tablespoons butter in skillet over medium heat. Stir in 1 1/2 tablespoons all-purpose flour, 1/4 teaspoon each salt and pepper; cook until bubbly. Gradually stir in 3/4 cup chicken broth, 2/3 cup white wine and 1 tablespoon fresh lemon juice. Stir constantly until mixture thickens slightly and comes to a boil. Boil and stir 1 minute. Serve sauce over pork chops.