• Cooking Time:
  • Servings: 4
  • Preparation Time:


This is a quick, Italian entrée.


  • 4-6 thin cut top loin boneless pork chops (about 1 pound)
  • 1 large egg
  • ½ tsp ground black pepper
  • ¼ tsp salt
  • 2/3 cup panko bread crumbs
  • 2 tbsp olive oil


  • In one shallow wide bowl, beat the egg lightly with the pepper and salt.
  • In another bowl, pour the panko bread crumbs. Heat a skillet over medium heat with the olive oil.
  • When it’s hot, dip each pork chop in the egg, let the excess drip off, then dredge in the panko to coat.
  • Fry the pork chops in the skillet for about 4 minutes on each side, or until golden brown. Divide the oil and work in two batches if necessary.
  • Serve with pasta or rice pilaf and roasted veggies.

Categories: Italian  Mediterranean  Pork 
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