My guys love pork and will eat it just about any way, but I'm a little more picky. Normally I do chops pan fried with panko and cheese, but Donna C's recipe in Taste of Home's 5 Ingredient Comfort Food caught my eye because of the cornbread mix, which I happened to have in the pantry.
The only change I made to the recipe was to use thinly sliced chops instead of slicing up a pork loin. The package I had was over a pound, so I doubled the breading ingredients. I held out the salt because I prefer to sprinkle on kosher salt after frying.
I had no intention on blogging this recipe because it's hard to get decent pics late in the day without dragging out a light box and eating cold food. I took a couple quick snaps with my cellphone and sat down to eat.
Clean plates all around. None of used the recommended sauces, I thought they were great as is. I served them with some steam in bag green beans and some ready in 90 second microwaveable rice. Delicious, budget friendly and a new family favorite!
Breaded Pork Tenderloin Chops
- 1 lb thinly sliced pork tenderloin chops
- 1/3 cup all-purpose flour
- 1/3 cup cornbread/muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, beaten
- 4 tablespoons canola oil
- Ranch or barbecue sauce, optional
- In a shallow bowl, mix flour, cornbread mix, salt and pepper. Place egg in a separate shallow bowl.
- Dip pork in egg, then in flour mixture, patting to help coating adhere.
- In a large skillet, heat 2 tablespoons oil over medium heat.
- Add half of the pork; cook until a thermometer reads 145°, 3-4 minutes on each side.
- Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork.
- If desired, serve with sauce.