I used two bone-in and four boneless pork chops about inch thick). I then heated up about a cup of canola oil instead of olive oil to 350 degrees. Used 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons seasoning salt, and some black pepper. Mixed it in with the Italian seasoning Bread crumbs, omited the flour and used a 1/2 cup of grated parmesan cheese instead. Dredge in the Breadcrumb mixrue and then into the eggs, and repeat two to three times. Coating the pork chops really good, and cooking about 5 minutes to 8 on each side until a nice crispy golden brown. Then drained the grease off the pork chops with a paper towel, placed in the pan covered with chopped onions/scallions. Cooked for an hour.... I also cook the sauce in a sepeart pan. And add the goldon mushroom like suggested. I did alter the sauce used 1 can of cream of mushroom and 1 can of golden mushroom, 2/3 c. fat free milk, 1/4 c. apple juice (instead of wine, a dash of fresh thyme leaves, a dash of worcestershire sauce. And add fresh sliced mushrooms. I think next time I might try adding a few diced granny smith apples. We ate it with mashed potato, green beans, carrots and then had with egg noodle the second day for lunch....
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I used two bone-in and four boneless pork chops about inch thick). I then heated up about a...