Pork chops with spices in a pan

You, of course, are aware that meat should be cut across the fibers? So, cut the pork into pieces 1.5-2 cm thick and carefully beat each of them with a special hammer. And so that "for dessert" you do not have to wash the kitchen furniture from meat splashes, wrap the processed piece with a plastic bag. By the way, such a measure will not only help preserve the original appearance of the ceramic countertop, but will also protect the meat from unwanted tears.

You have to thoroughly "flatten" the fillet - so that each piece will almost double in size. If the chops become too large after getting acquainted with the hammer, feel free to cut them in half.

During the time that you wielded a hammer, the spices managed to get bored. Ask your pepper chops! Oh, and don't forget the seasoning salt, too. Rub a little salt, pepper and prepared spices on both sides of each piece of meat thoroughly.

Set the meat aside - let it rest a little and at the same time soak in the taste of spices, while you yourself beat the eggs and prepare the breadcrumbs.

And now comes the most crucial stage. Roll up your sleeves, put a frying pan with oil on the fire and get to work. Send the meat first to the egg mixture, then to the breading, then repeat the egg-cracker algorithm.

Place the double-breaded chops in the skillet and lower the heat to medium.

Fry the meat until crispy browned - this will take 3-6 minutes - and turn over to the second side.

Serve ready-made chops with a side dish, salad, vegetables or as an independent dish.
Enjoy your meal!