Going low carb again! This is very fulfilling and tasty too. These pork chops are very thin which is great for quick cooking. The problem is that it is easily dried out if it is not cooked properly. I used panko because it creates a crunchy coating.
Per person
Ingredients
- 2 thinly sliced pork chops
- 1 egg, beaten
- 1/4 cup panko
- 2 tablespoons vegetable oil
- salt and pepper to taste
Directions
- Dip each pork chop into egg wash and then into the panko.
- Make sure the oil is really hot before gently placing each chop into the oil.
- Fry until it is golden brown, then turn to fry the other side until it is golden brown. About 4 minutes each side, depending on what kind of pan you have.
- Place on top of paper towel to soak up excess oil and let it sit for about 10 minutes before thinly cut them into strips.
- Serve with honey mustard sauce with salad for a low carb dinner.
This would be great as a snack, in a sandwich, with rice or even mash potatoes!
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