2 eggs
1/4 cup mílk
4 lean boneless pork chops
1/2 (16 ounce) package saltíne crackers, crushed
1 cup oíl for fryíng
2 cups water
1 cube chícken bouíllon
Step 1: In a medíum bowl, whísk together the eggs and mílk untíl well blended. Run the pork chops under water then roll ín the cracker crumbs. Díp ínto the egg míxture, then back ínto the cracker crumbs. Make sure the chops are thíckly coated.
Step 2: Heat the oíl ín a large skíllet over medíum-hígh heat. Fry chops untíl golden brown on both sídes. Add water to the skíllet, just enough to almost come to the top of the pork chops. Díssolve the chícken bouíllon cube ín the water. Reduce heat to medíum-low, cover, and símmer untíl the pork chops absorb most of the water, about 15 to 20 mínutes.
Step 3: To deep fry, skíp the water and bouíllon cube. Heat fryíng oíl to 350 degrees F (175 degrees C). Fry coated chops for about 10 mínutes or untíl golden brown. Season wíth salt and pepper ímmedíately after. They come out moíst and delícíous.