6 tablespoons Italian breadcrumbs
1½ teaspoons garlic powder
Black pepper, to taste
4 boneless pork chops, cut thin
5 tablespoons unsalted butter, divided
1 cup chicken broth for more sauce
4 tablespoons lemon juice
1. In a cup, combine the breadcrumbs, garlic, and pepper.
2. Place half of the dry mix in a large zip-top bag; put two pork chops in the bag and shake well. Remove chops from bag and press mixture in well. Repeat with the other two chops, using the rest of the dry mix.
3. In a skillet, melt 3 tablespoons of butter over medium-high heat. Add the chops to the skillet and cook each side about 4 minutes. Remove the chops from the skillet.
4. Add the remaining 2 tablespoons of butter and the broth and lemon juice to skillet; cook 1 to 2 minutes and spoon over chops