Recipes

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.