Breaded Tenderloin - Subscriber Sunday #25 - Makes a Great Sandwich or Entree - Easy and Fast!
Breaded Tenderloin
4 boneless pork chops
2 cups flour (self rising or all purpose)
2 eggs, beaten
2 sleeves Saltine Crackers
cooking oil
salt
Pound pork chop until they are 1/4 of an inch thick.
Process the saltine crackers in a food processor until they are very fine crumbs.
Set up three dredging bowls. One with the four, one with the beaten eggs, and a third with the cracker crumbs.
Dredge the pork chops in the flour.
Then dip pork chops in the beaten eggs, coating them well.
Then dredge the pork chops in the cracker crumbs, making sure they are completely coated.
Heat the oil in a skillet. Fry over medium-low heat for 2 to 3 minutes per side. Pork chops should reach an internal temperature of 145 degrees Fahrenheit and no longer be pink in the center.
Drain the pork chops on a paper towel lined plate. 
Serve with any condiments and toppings of your choice. Some suggestions are ketchup, mustard, miracle whip, mayonnaise, onions, tomato, pickles, and lettuce.
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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