Always-Tender Pork

1. 1

   If boneless chops are especially thick, cut them in half to make two chops.

2. 2

   With meat pounder or side of pie pan, pound chops to about double in diameter.

3. 3

   Add salt and pepper before pounding. Mix eggs and milk.

4. 4

   Dip chops in egg/milk mixture and then into bread crumbs to coat.

5. 5

   Fry in oleo until brown on one side and turn over.

6. 6

   Lower heat a little and brown on second side.

7. 7

   These will cook fast because of thinness.

8. 8

   Do not overcook.

No additional tips available.