Breaded Boneless Pork Loin Chops

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   In a large bowl, combine water, salt, and granulated sugar. Add pork chops to brining mixture and let stand in refrigerator overnight, or for at least 5 hours. Remove chops from brine and pat dry. Mix flour, salt, paprika together in a shallow bowl. Mix eggs and Worchestershire sauce in a separate bowl. Mix bread crumbs and parmegiano cheese in third bowl. Coat chops with flour mixture, then dip in egg mixture and finally coat with bread crumb mix. Let breaded chops sit for a few minutes. In a large skillet, heat oil over medium high heat then add chops and cook for about 4-5 minutes or until the cooked side is golden brown. Turn and cook until the other side is golden brown. Remove from heat and let chops drain on a folded paper towel.

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   Serve with prepared pork gravy, and buttered fingerling potatoes.

No additional tips available.