Last night's dinner was another simple one. I pounded/tenderized some boneless pork loin chops but I seasoned them with Italian seasoning, salt and black pepper before so that the pounding would get the seasoning into the meat. Dredged them in flour and let them sit a while before the egg/milk wash and then breading with Italian bread crumbs.(letting them sit allows the flour to stick better to the meat and when fried it helps to keep the breading from pulling away. at least this works for me.) They were fried in olive oil and butter and then I made a lil gravy with the fond left behind.
Served with a four cheese rice side and green peas. Oh and a warmed and buttered homemade bun.
Not bad!
