Poppy Chops

1. 1

   Whisk together 2 eggs and 3 Tbsp.

2. 2

   water in a small bowl until foamy.

3. 3

   Pour into a shallow bowl or dish.

4. 4

   Place cornbread stuffing mix in a zip-top plastic bag and crush finely with a rolling pin.

5. 5

   Stir in Parmesan cheese and poppy seeds.

6. 6

   Transfer to a second shallow bowl.

7. 7

   Coat pork chops with crushed mixture.

8. 8

   Dip into egg mixture and coat with crushed mixture again.

9. 9

   Heat vegetable oil in a large skillet over medium heat; add chops and cook for 6 minutes.

10. 10

    Turn chops and cook about 6 minutes more or until evenly browned, reducing heat as necessary to prevent over-browning.

11. 11

    Serve with steamed green beans, if desired.

No additional tips available.