A good combination for a quick to prepare dinner can consisted of almost anything, but tonight I’ve chosen pan-fried pork chops, boiled green beans, and wild rice pilaf. The boiled green beans and wild rice pilaf are rather simple, so I won’t go into those. But do make sure you cut off the two ends of the green bean stalk before cooking, the Chinese restaurant way is to use the back of a spoon.
Pan-Fried Pork Chops
- Boneless Rib Eye Pork Chops (cut into 1/4″thickness and pounded with back of knife for tenderness)
- Pinches of Kosher salt and fresh grounded pepper
- Pinches of Breadcrumb (with or without seasoning)
Lay the chopped pork chops on a flat surface, sprinkle on kosher salt and fresh grounded pepper. Those two spices will bring out the taste of the pork chops. Then, very lightly coat the pork chops with breadcrubm. Turn pork chops over and repeat.
Pan fried the pork chops until golden brown and serve right away.
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