Yield: 4 Servings
|4||Boneless pork chops, 1/4 in thick (3 oz each)|
|½ cup||Corn flake crumbs or cracker crumbs|
|1||Egg; lightly beaten|
|2 teaspoons||2 to 4 tsp olive oil; divided|
|⅓ cup||Lemon juice|
|¼ cup||Chicken broth|
Preheat oven to 200 degrees F. Place baking sheet or ovenproof platter in oven. Trim fat from pork chops; discard. Place pork cops between layers of waxed paper; pound with smooth side of mallet to ⅛ to ¼ inch thick. Place crumbs in medium bowl. Dip 1 pork chop at a time in egg; gently shake off excess. Dip in crumbs to coat both sides. Place breaded pork chops in single layer on plate. Sprinkle with pepper.
Heat 2 tsp oil in large skillet over medium-high heat until hot. Add pork chops in single layer. Cook 1 minute or until golden brown and pork is no longer pink in center. Transfer to platter in oven. Repeat to cook remaining pork chops, adding oil as needed to prevent meat from sticking to pan. Transfer to platter in oven.
Remove skillet from heat. Add lemon juice and broth. Stir to scrape cooked bits from pan bottom. Return to heat; bring to a boil, stirring constantly, until liquid is reduced to 3 to 4 tablespoons.
Remove platter from oven. Pour liquid over meat.
Prep and cook time: 20 minutes
NUTRITIONAL INFO: Calories 245, total fat 12g, protein 21g, carb 13g, cholesterol 95mg, sodium 273mg, dietary fiber 1g.
Dietary exchanges: 1 bread, 3 meat, ½ fat Meal-Master format by Mary Ann Young SOURCE: _No Time To Cook, Vol 1, October 16, 1966, No.