Iowa pork tenderloin

I have been making these for as long as I can remember:-)u may choose to serve as is with a side or make it into a sandwich and have that as a meal in itself. hubby likes the sandwich version and I prefer to eat as is. enjoy!


  1. 6 boneless butterfly pork chops
  2. 1/2 frying oil
  3. 4 eggs
  4. 1 packages Italian bread crumbs or Kellogg corn flake crumbs-seasonex
  5. 1 seasoning to taste


  1. trim fat from thawed pork
  2. pound out and tenderize pork until thin-cut each in half
  3. put crumbs in bowl-season
  4. beat eggs in separate bowl
  5. heat oil in frying pan on medium to medium high heat
  6. dip pork in egg and then crumbs-making sure to cover both sides
  7. fry until golden brown on both sides

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