fried boneless pork chops

I love pork chops but I am sometimes not sure how thick to get my chops because I want them nice and juicy.  These are very thin (after being beat into submission that is); probably about a 1/4 inch thick.  
Get some eggs for dipping.  Yes… yes that is one egg with two yolks!

Here are the other ingredients.  First salt and pepper (or add Adobo).  Then flour the meat.  Next add a few dashes of hot sauce to the eggs and beat (as much heat as you would like).  After that, dredge your floured meat into the eggs and then cover completely with Panko breadcrumbs.

They should look a little something like this…

Go ahead and cover your skillet with an even mixture of butter and extra virgin olive oil and fry on a medium heat for about 2.5 minutes on each side or until golden brown.  Be careful not to overcook since these are thinner chops.

I paired it with some leftover rice that I brought back to life with some steam, butter, mushrooms and spinach.  Hope you like it!

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