Pork chops

Hello foodies!  Well last night's supper I have to admit was not one of our favorites though it looked beautiful!  I think it was my fault though since I was a little heavy-handed with the fresh rosemary.  The coating was deliciously crisp and I loved that, but the flavor was a little overwhelming.  That was just my opinion though.  Pork is not one of Todd's favorites either, so let's just say he wasn't doing cartwheels.  I'll still post the recipe and the pic because someone out there may like it!!!

PARMESAN PORK CHOPS

Directions

• Place biscuit mix and egg in separate shallow bowls. In another shallow bowl, combine the cheese, bread crumbs and rosemary. Coat pork chops with biscuit mix, dip in egg, then coat with cheese mixture.
• In a large skillet, brown pork chops on both sides in oil. Cook, uncovered, over medium heat for 10-15 minutes or until juices run clear, turning once. Yield: 4 servings.

As always, thank you for dishin with Di!!!  Blessings and Good eating!

Ingredients

• 1/4 cup biscuit/baking mix
• 1 egg, lightly beaten
• 1 cup shredded Parmesan cheese
• 1/4 cup dry bread crumbs
• 2 teaspoons minced fresh rosemary
• 4 boneless pork loin chops (1/2 inch thick and 6 ounces each)
• 2 tablespoons canola oil