Pork Cutlets

• 5- boneless Pork Chops-pounded thin
• 1 Egg whisked with 1 TBS Water
• Frenches French Fried Onions
• Panko Bread Crumbs
• 1 tsp. Garlic Powder
• 1 tsp. Dried Sage
• Salt & Pepper to taste
• 5 TBS. Olive Oil to pan fry Pork Chops
• Honey
Take a pork chop one at a time and place in plastic wrap. Pound with mallet or hammer until thin. Spray foil lined pan with Pam or any veggie spray and set aside. Preheat oven to 325°.

Pork 1
Mix crushed Frenches Fried Onions, Panko, Garlic Powder, Sage and Salt and Pepper in a bowl..
Dredge Pork Chops in the egg and water mixture and then coat in the dry ingredients listed just above. Continue until all 5 Pork Chops are coated.

Pork 2
Heat a large skillet, drizzle in the Olive Oil. Add the Pork Chops and sauté until browned. Remove from skillet and move to sprayed foil lined pan. Reserve skillet for sauce.
Bake for 15 minutes at 325°. Drizzle with Honey and bake for an additional 5 minutes. Serve with Pan Sauce, your favorite gravy or just as is, which is delicious!
For Pan Sauce: you can remove any burnt bits of coating from the skillet. Heat pan and add wine and beef or chicken stock. Stir and reduce for a few minutes. Salt and pepper to taste. Use your imagination for the sauce. Add whatever herbs you would like. It is just a pan sauce not gravy.

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