Ingredients
For the Pork
4-6 6 oz Boneless pork loin chops 3/4" to 1" thick
1/2 cup Flour
1/2 cup Bread Crumbs
1 tbsp Parsley
1/2 tsp Garlic Salt
1/4 tsp Pepper
2 Egg
Cooking Oil
1 cup Milk
The Noodles
12-16 bag Egg Noodles
1/4 Butter
1 tbsp Parsley
Seasoned Pan Fried Pork
Using the Pamper Chef meat tenderizer toothed side, pound the pork slices to 1/2" to 1/4" thickness.
In the Stainless 12" covered skillet coat the bottom of the pan with cooking oil, to 1/2 inch deep. set to medium heat
In the Coating trays use the far right for your eggs, scrambled the center for the dry mixture of bread crumbs, flour, garlic salt, parsley, pepper (mix well) and the left tray is for milk. Using the tool(or tongs) place the pork in the egg mix flip to coat both sides, then the dry mix flip to coat, then the milk flip to coat then back to the dry mix, flip to coat. then place carefully into the cooking oil. flip about 3.5 minutes.
Check temp with the Pocket thermometer Pork should be at least 145 and let rest for 3 minutes before serving.
Parsley Buttered Egg Noodles
Bring water to boil on pan. (START THIS WHILE PREPARING PORK) To help keep pan from boiling over add a few tbsp of olive oil ( or cooking oil) when water is boiling add noodles.
Cook until done, strain and return to pan.
Add butter and parsley mix gently to avoid breaking cooked noodles.
Place noodles and pork on plate, garnish with lemon wedge and parsley sprig. Quick tip- Some people like to squirt the lemon over the pork for an added burst of flavor.
