A great recipe for pork! Made these last night for dinner. Served with Betty Crocker roasted garlic potatoes. I scaled the recipe to 3 servings (I purchased a package of 3 pork sirloin steaks for $2.58 - too cheap to pass up!). Here's how I modified this recipe. Instead of using 2 1/4 eggs (how do you measure that??!!?!?!), I only used 2. I sauteed some bottled minced garlic in olive oil as directed, but didn't remove it from the skillet when I added the chops. Double-breaded / pan-fried my chops and skipped the oven alltogether (I was afraid that the oven would dry out my thin-cut pork steaks). The only regret I have is not removing the garlic. I understand the reasoning for sauteeing the garlic - it adds flavor to the oil that the chops brown in. However, my garlic burned (I had to sautee the chops on med-high heat to cook them through, which wasn't a good idea for the garlic... oh well!). I did have quite a bit of crumb mixture left, but would prefer to have more than enough rather than run short. Turned out great! Thanks for sharing. : )
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