Côtelettes de porc frites

Ingrédients

• 4 pork chops (1-inch in thickness (bone in or boneless))
• salt and pepper (to taste)
• 1 cup breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• vegetable oil (for frying)

Préparation

1. 1

   Prep the pork chops. Pat the pork chops dry with paper towels. Season them generously on both sides with salt and pepper.

2. 2

   Prepare the dredge. In a shallow bowl combine the breadcrumbs with the garlic powder and Italian seasoning. In another shallow bowl add the flour. Whisk the eggs with the milk in another shallow bowl.

3. 3

   Dredge the chops. Dredge each pork chop through flour, egg mixture, flour, egg mixture and finally breadcrumbs.

4. 4

   Fry the pork chops. Add about 1½ inches of vegetable oil to a large skillet and heat to 325°F over medium-high heat. Add the pork chops to the skillet, work with 2 at a time if not all fit in the skillet. Fry the chops until golden brown, about 3 minutes per side or until the internal temperature has reached 165°F. Transfer the pork chops to a paper towel lined plate and repeat with remaining chops.