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Instructions |
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Place pork in between two large pieces of
plastic wrap. Pound with mallet or rolling pin
until 1/3 inch thick.
Combing 3tb of sour cream with half of Ranch
seasoning. Stir in a squeeze or two of lemon
juice. Season with pepper and a tad of salt.
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In large Ziploc bag, combine panko, lemon zest,
half the Ranch seasoning and 3/4 tsp salt.
Coat the pork chops with 3Tb of sour cream.
Add pork to the Ziploc bag and coat the pork
with panko.
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Heat 1/3 in layer of oil in a large pan over
medium high heat. Once oil is hot, add pork chops
and cook until golden brown. Transfer to paper
towel lined plate so underside does not get damp
and breading gets mushy.
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Serve pork chops with Ranch/sour cream mixture to
dip.
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Originally Submitted
11/15/2019
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