Prep 15 mins
Cook 10 mins
Decadently good. The secret to this recipe is to use a smaller, thinner pork chop...the breakfast type. Should you not be able to find them, don't be afraid to ask your butcher to cut them for you.
- 4 -6 pork chops, bone-in (very thin breakfast-type chop)
- salt and fresh black pepper
- 1 dash garlic powder
- 4 -6 thin slices bacon (1 per chop)
- 1 egg, beaten
- 1 tablespoon milk or 1 tablespoon water
- 1⁄4 cup all-purpose flour
- 1⁄4 cup seasoned bread crumbs
- 1⁄4 cup parmesan cheese
- 1⁄4 cup vegetable oil
- 2 tablespoons butter
- Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl. Combine the flour, bread crumbs and Parmesan together in another bowl; set aside.
- Season the pork chops with salt, pepper and a dash of garlic power on each side.
- Wrap the bacon around the pork chop, securing it on the side with a toothpick.
- Dredge the chops one at a time in the egg then the breading mixture, pressing to coat evenly.
- In large cast-iron skillet heat oil and butter over medium-high heat. Fry about 2- 3 minutes on each side. Remove and drain on a paper toweling. Remove the toothpicks before eating.
graet!! love this recipe, Quick easy and very tasty. 1 sugestion though cook the bacon slightly before wrapping the chops.