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Pork Chops Romano In Lemon-Butter Sauce By reneeskitchenadventures.com
Tender center cut boneless pork loin chops are breaded with Panko and Romano cheese and fried crisp, then coated in a lovely lemon butter pan sauce for an easy weeknight dinner!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 thinly sliced center cut boneless pork loin chops, pounded thin Salt and pepper, to liking 1/2 to 3/4 cup all-purpose flour 1 - 2 large eggs, beaten with 1 TBS. water 1 cup unseasoned Panko breadcrumbs * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Season flattened pork chops with salt and pepper. Set aside.
Prepare a dredging station. Put the flour in a shallow dish. Put the eggs and water in another shallow dish. In a third shallow dish, combine the Panko bread crumbs and Romano cheese.
In large non-stick skillet, heat the oil over med-high heat until shimmering. With a piece of pork, dredge in flour, shaking off excess. dip in egg mixture, then coat in Panko-Romano mixture and add to hot pan with oil. Cook on each side until golden brown, about 5 minutes per side, and transfer to dish in a warm oven. Continue process with the rest of pork chops. (For best results, do not over crowd pan. Brown pork chops in batches if you need to )
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