Monday, November 2, 2009

Herb Crusted Pork Chops

6 Boneless Pork Chops
2 tablespoons Thyme
2 tablespoons Fresh Rosemary
2 tablespoons Fresh Basil
2 cups Bread Crumbs
2 Eggs
2 tablespoons Canola Oil

In a small bowl beat two eggs, in a second bowl combine the herbs, and place the bread crumbs in a third bowl. Dip each pork chop in the egg and shake off any excess, rub the pork chop with the herb mixture, and dip back into the egg mixture. Shake off excess egg and roll in the bread crumbs. In a large skillet heat the 2 tablespoons canola oil. Cook pork chops until golden brown on each side, five to six minutes total, turning once.

2 comments:

  1. What a GREAT!!! way to make pork chops. I love all the FRESH!!! herbs.
    Geri

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  2. Hi Stephanie, thanks so much for stopping by my blog, it's nice to "meet" you! I enjoyed reading your daybook as well, and I am definitely going to take a look at your posts on menu planning...I always plan a week's worth of meals at a time too, it makes my life SO much easier, so I'm always interested in what other people are planning to make! Take care and have a great day!

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