I am generally not a fan of breaded anything, but these were awesome and very simple.  I brined the pork chops for a couple of hours before cooking, which really does make all the difference IMO, no matter what the cooking method (I’ve started doing it with chicken breast too, and get great results).  This is from this month’s Cooking Light, and we had it with mashed potatoes and brussels sprouts – we both loved it.

Recipe!