Serving Size: 4

Ingredients:
4 thin cut pork chops, boneless
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups bread crumbs
1/2 cup fresh Parmesan cheese, grated
sea salt, to taste
2 tablespoons olive oil
4 garlic cloves, minced
1 large tomato, sliced
4 lettuce leaves
8 slices whole wheat bread, toasted

Directions:
1. Preheat oven to 325 degrees.
2. Combine eggs and milk in a small bowl. Combine bread crumbs, Parmesan cheese and salt in another bowl.
3. Place olive oil in a large skillet over medium heat. Add garlic and cook until lightly browned. Remove garlic.
4. Dip each pork chop into egg mixture, then dredge through bread crumb mixture. Place coated pork chops in the skillet, cook on each side for 5 minutes.
5. Place the skillet and pork chops in the oven and cook for 20 minutes or until internal temperature is 160 degrees.
6. Remove and let cool. Place on toasted bread along with tomato and lettuce. Enjoy!

photo credit: stu_spivack

Serving Size: 4

Ingredients:
4 thick cut pork chops, bone in
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
kosher salt and black pepper, to taste
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
1/2 cup fresh parsley, chopped

Directions:
1. In a shallow platter combine flour, onion powder, garlic powder, salt and pepper. Mix well.
2. Dredge pork chops through mixture on both sides, shake off excess.
2. In a large skillet add in olive oil over medium-high heat. Once oil is hot place pork chops in the pan and cook 4 minutes per side. Remove pork chops, set aside.
3. Take the flour mixture and add it to the drippings in the skillet. Add in the chicken broth. Reduce for 5 minutes then add in buttermilk. Stir and add pork chops back in.
4. Garnish with fresh parsley and serve with desired side.

photo credit: stu_spivack

Serving Size: 4

Ingredients:
4 pork chops
kosher salt and black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small white onion, finely chopped
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup water

Directions:
1. Season both sides of the pork chops with salt and pepper.
2. In a large skillet melt butter over medium-high heat. Pour in olive oil once butter is melted.
3. Place pork chops in skillet, cook 4 minutes per side.
4. Remove pork chops and set aside. Add onion and garlic to the pan and cook until onions are clear, about 3 minutes.
5. Pour in white wine, reduce by half and add in water. Place pork chops back in pan, cover and put heat on low.
6. Cook for 15 minutes or until pork chops are thoroughly cooked.
7. Serve with spinach and mashed potatoes.

photo credit: stu_spivack

Serving Size: 4

Ingredients:
4 boneless pork chops, thick cut
3 tablespoons olive oil
1 tablespoon ground coriander
salt and black pepper, to taste
2 large garlic cloves, minced

Directions:
1. Preheat charcoal grill, high heat.
2. Place pork chops on a large plate or baking dish.
3. In a small mixing bowl combine olive oil, coriander, salt, pepper and garlic. Mix well.
4. Brush mixture over both sides of the pork chops.
5. Grill chops over high heat for 10 to 12 minutes, turning once. Brush each side with mixture after turning.

photo credit: Dine. TO