readcrumbs in separate bowls. Dredge pork chops in flour, dip in
Pound pork loin chops until quite thin, about 1/4\" thick.
In a shallow dish, add bread crumbs, parmesan and seasoning salt. Pour egg whites into another shallow dish.
Dip cutlets into egg whites, let drip and then dip into the bread crumb mixture until evenly coated. Set on baking sheet, spritz with olive oil and bake for 20 minutes at 375\u00b0C.
Pound cutlets to 1/8-inch thickness.
In a 9 x 13-inch glass baking dish, cook butter on High for 1 to 1 1/2 minutes, until melted.
Dip cutlets in butter, then lightly coat with crumbs.
To marinate the pork:
Blend cilantro, brown sugar,
Remove bone and fat from pork loin chops; save all small pieces
n the refrigerator.
Add pork of choice(see note above
This recipe begins with a light dry
separate bowl.
Dip pork chops in the egg mixture
- For this recipe I used a 6-qt
ixture is ready, wash your pork loin, then sprinkle it with Montreal
nd silver skin from the pork loin, then cut it into 8
live oil.
3. Place pork loin into oven, turning and basting
own the length of the pork loin roast.
From the inside
dium high heat. Rub the pork loin well on all sides with
Rub the pork loin with the dry rub. Be
Wash the pork loin under cold water and pat
ngredients; rub spices all over pork loin to coat evenly.
Place
ver medium heat.
Rub pork loin with olive oil and summer
his recipe is 2 tablespoons.
Make the pork: butterfly the pork loin-using
aucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve