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| Ingredients: | |||||
| 6 each | pork chops | ||||
| 1 c | chicken broth | ||||
| 4 T | sweet basil | ||||
| 1 c | bread crumbs | ||||
| 2 t | garlic, minced | ||||
| 1 T | EVOO | ||||
| 1/8 t | pepper | ||||
| 1/8 t | salt | ||||
| Directions: | |||||
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In Gallon-Sized ziplock bag, combine broth, 2 T. basil, and garlic; add pork. Seal bag and shake to coat.
Drain & discard marinade. In mixing bowl, combine bread crumbs, salt, pepper, and 2T. basil. Coat pork chops on both sides w/crumb mixture. In a nonstick skillet over medium heat, cook pork in olive oil for 8 min. on each side, or until golden. (Use meat thermometer to test temperature of pork chops at center. They should measure 160° F for medium, 170° F for well done.) |
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