Breaded Pork Chops

This recipe is a little different from others in that it uses worcestershire sauce in the egg mix. We love how it gives the chops a little extra "zing." We usually have this with a green vegetable and potatoes. I've also listed a variation of this recipe to make a cheese-topped pork chop. Note: If you're making the chops without cheese, you might want to try learninscratch's directions for a delicious orange sauce -- they can be found in her review.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon paprika
• 1⁄8 teaspoon pepper
• 1  egg, slightly beaten
• 1 -2  teaspoon Worcestershire sauce
• 1⁄4 cup  unseasoned breadcrumbs
• 4  boneless pork loin chops
• 2  tablespoons  oil
•  cooking spray, such as Pam

Directions

1. In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
2. In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center.
3. For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center.
4. To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.