I love breaded pork chops, slightly crunchy on the outside and soft and juicy on the inside. I prefer pork chops without the bone for these. Serve with your favorite bbq sauce.
1. Set two shallow bowls. In the first one, break the egg and add the milk. Beat lightly with a fork. In the second one pour enough breadcrumbs to cover the bottom. Add a few good dashes of paprika, a pinch of cayenne and some black pepper (no, I have never measured these) and mix the spices into the breadcrumbs.
2. Put the meat in the eggs, drain the excess for a few seconds then coat with the breadcrumb mixture. Make sure the breadcrumb layer is even and covers all the of the pork chop. Put in a pan with some olive oil and butter.