These cook up in a snap and are easy to assemble. I used pretzels because I ran out of Panko, (my favorite; a japanese style bread crumb). The pretzels tasted great with the pork and added a nice crunch. You can use anything you have on hand for the breading; breadcrumbs, Panko, crackers, pretzels. I always like a challenge to avoid another errand just for an item or two, and feel very resourceful and creative in using what I already have! It doesn’t always work as planned, but it’s fun to try! The pork is marinated in my raw yogurt, lemon salt and pepper and that’s it! The longer you marinate these the better. These were marinated for about 6 hours and turned out tender, you could do this overnight or a couple of days even better! These chops are a really thin boneless cut that is perfect for breading. I place in oven because, well, I hate the effort and mess of frying food on the stove top. Put them all in a pan (bottom covered in foil so no mess) and that’s the extent of it.
- 4-5 Thin Cut, Boneless Pork Chops
- 1 c Yogurt
- 1 tbs Salt
- 1 tbs Fresh Craked Pepper
- Juice of 1 Lemon
- 4 C Pretzels
- Olive Oil
Place pork chops in Ziploc bag and add yogurt, lemon salt and pepper. Fun part; pound with fist or smooth part of meat tenderizer to help tenderize and flatten a bit. Marinate for 3-24 hours. Preheat oven to 425 f. Pour olive oil 1/4 way up in the bottom of a 9″ x 13″ dish. Place pretzels in Ziploc bag. With rolling-pin roll over bag to create “crumbs” you will have some larger pieces and this is OK! Add marinated pork chops to crumb bag, one at a time, and shake. Remove and place in dish, leaving room around each pork chop. Repeat with all pork chops and place in oven for 10 minutes, turning each pork chop and cooking for an additional 10 minutes. Remove from pan when done and allow to drain on paper towel before serving!