Crispy Porkchops...From 2 Days Ago!

Yeah....so I'm a bit behind.  What can I say?  March has roared in like a lion, and it's taken me with it.  No time...no time!!!  Sorry. :)  But hey, you can make these awesome pork chops for dinner tonight or tomorrow!  We had them the other night, and they were simply scrumptious.  Fork-tender, juicy, and crunchy on the outside.

Ingredients needed:

For marinade
2 cups plain yogurt
2 eggs
4 pork chops (bone-in, thick cut, thin cut, boneless - whatever you want - I used thick cut this time)

For breading:

1 cup flour
1/2 cup wheat bran
Herbs and spices of choice (I used paprika, sage, black pepper, turmeric, garlic powder and dried chopped onion)

First things first...a few hours ahead of cooking time (you'll need at least 3 hours),

Whisk your 2 eggs in a large bowl.  Add in plain yogurt, and whisk until blended.  Pop your pork chops in, make sure they are covered at least 75%.  Cover bowl, and shove in your fridge.  Flip the pork chops after about an hour and a half to make sure they are evenly covered.

PLEASE - be aware of raw meat and cross contamination!  Clean your work station.  Keep your raw meat utensils on a paper towel separate from the rest of your tools!  WASH YOUR HANDS!!!!!!!

Let me just say at this point that I would love to add pictures so you can see what I'm doing, but I keep getting an error when I try to upload them.  So...SORRY!!!!!!

Now...grab your largest liquid cup measurement tool (a 4-cup one is best).   Next, you'll need a gallon storage re-sealable plastic bag.  Place the bag inside the measuring cup, and tuck the bag edges over the rim of the cup (here's where the pics would come in HANDY *sigh*)

Add your dry breading ingredients to the bag, and mix them with your hand.  Then, add your marinated pork chops, seal the bag and shake, shake, shake!  You are essentially doing a shake 'n bake, but all with your own ingredients!!!

Heat up your pan, and add a tbs of extra virgin olive oil.  After about 30 seconds, grab a fork, and fork your pork chops out of the bag, and into the pan.  (You won't get your hands dirty!!!)

Cook the pork chops on medium heat for the next 5-7 minutes, and then flip them.  If you need to add in more oil, go for it.  Cook another 5-7 minutes, or until they are no longer pink in the center.  (Use your meat thermometer, if you need to).

They should be beautifully crispy, crunchy and golden brown.  Remove from skillet, let them rest for a minute, and then slice for serving.  Serve with rice, or veggies, pierogies, whatever you choose!  These are fork-tender, and mouthwateringly juicy.

Have the kiddies set the table, thank the Lord for your food, and ENJOY!!!!!! (sorry again about no pics - rotten Firefox).