Italian Breaded Pork Chops

A seasoned crumb coating sets these skillet chops apart from the rest. Pinched for time? They cook in 10 minutes or less. MORE+ LESS-

By Betty Crocker Kitchens

July 24, 2011

Make with

Gold Medal Flour

Ingredients

boneless pork loin chops (1 lb)

1/4

cup Gold Medal™ all-purpose flour

1/2

teaspoon seasoned salt

1/4

teaspoon garlic powder

to 3 tablespoons milk

1/2

cup seasoned dry bread crumbs

tablespoons olive or vegetable oil

Shredded or shaved Parmesan cheese, if desired

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1

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.
2

In shallow bowl, mix flour, seasoned salt and garlic powder. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop in flour mixture, then dip in milk. Coat well with bread crumbs.
3

In 12-inch skillet, heat oil over medium heat. Cook pork in oil 6 to 8 minutes, turning once, until browned on outside and slightly pink in center. Sprinkle with cheese.