Holy cow, how is February almost over?! I feel like life has been a whirlwind over the past two months. This is the first weekend since Christmas that we have NO plans and it feels amazing. Between guests in town, work commitments, and traveling for various events – husband and I are feeling a little worn out.
We spent the morning brunching at a local spot, Sleepy Bee Cafe (highly recommended!) and then took the pups on a long walk. I cannot believe this weather, it is 65 degrees in February! I know that this is just a tease, but I’ll take it! I think everyone is feeling a little sleepy with full bellies and tired legs.
I’m sharing this not-so-healthy but delicious recipe with you today. I usually bake Pork Chops in the oven, but I decided to switch it up for a little much needed comfort meal. These crispy pork chops turned out great and didn’t take long to make.
- 4 boneless Pork Chops (1/4 – 1/2 inch thickness)
- 2 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Italian flavored breadcrumb OR panko
- 1/4 cup flour
- 3 tablespoons butter
1.Whisk eggs, salt and pepper in a deep dish plate. Mix together bread crumb and flour in a separate deep dish plate.
2.Start by dipping the chops completely in the egg mixture.
3.Coat pork chops in breadcrumb-flour mixture and pat to adhere breadcrumb to pork chops.
4. Heat 3 tablespoons of butter in large skillet over medium heat. Place pork chops in skillet and cook for approximately 6 -7 minutes per side, until golden brown. Once fully cooked, transfer to a plate. Serve with desired sides.
Hope everyone has a wonderful weekend!