I'm always watching for pork chop or pork steak sales, then stocking up. I've posted my recipe for Stuffed Pork Chops and prepare them that way when they're thick enough to slice open.
With thinner cuts, or pork steaks, I like to fry in a parmesan and bread crumb coating. I've learned to brown and sear pork, chicken and steaks on the stove top, then finish in the oven.
It's a fuller-proof way to avoid frying too dark or burning the outside before the inside is done, as a golden brown appearance is so much more attractive.
If ccoking for one or two, cut recipe in half. This coating is great on chicken breasts or thighs, too.
Breaded Parmesan Pork Chops
4 pork chops or pork steaks
2 eggs beaten with a 1/4 cup water
1/2 to 3/4 cup grated Parmesan cheese
1 cup seasoned bread crumbs
flour for dusting
salt and pepper
oil for frying
3 plates for coatings: eggs, cheese, and bread crumbs
Preheat oven to 350.
With pork at room temperature, salt and pepper both sides. Lightly dust each side with flour then dip in plate with beaten egg. In another plate dip into cheese, patting on each side to help it stick. Then in last plate with bread crumbs, place in and coat both sides.
In medium hot fry pan with 2-3 tablespoons of oil, fry on each side until golden brown about 2-3 minutes. Put pan in oven to finish, baking 20-25 minutes or until inserted thermometer reaches 150 degrees.
Estimated cost: $3.60 or less; .90 cents a serving.