I found a recipe for pork loins that is so easy and so good, fellow cooks should keep it a secret. If our guests and family knew how little trouble this was to put together, we would lose all respect. So, keep this recipe for Italian Pork Chops under wraps.
I bought a half pork lion because it was on sale. I figured at least 3 meals and got to work. I cut four ¾-inch loins for the two of us, but I could have just as easily bought pre-cut pork loins.
Rinse and pat the loins dry, add salt and pepper to taste, then get out three bowls for ½ C Bisquick, 1/3 C of Zesty Italian Dressing and 1 C Italian Seasoned Breadcrumbs. Dip each loin in the Bisquick (makes stuff stick better than flour), then in the Italian Seasoning, then in the breadcrumbs. Pop the loins in a hot skillet with enough oil to cover the bottom and fry about 5 minutes per side, flipping once. The chops will turn out golden brown, juicy, and quite flavorful.
Now, what to do with the rest of the pork loin?
Italian Pork Chops
Four ¾-inch boneless pork loin chops
S & P to taste
3 T vegetable oil
2/3 C Bisquick
1/3 C Zesty Italian Dressing
1 C Italian Seasoned Breadcrumbs
