(So, photographer I am not, but doesn't that look scrumptious?)
Ingredients:
6 1" pork tenderloin "chops"
2 cups flour
2 eggs, beaten
3/4 cup of milk
2 tsp. Seasoned Salt
2-3 cups corn meal or Miracle Maize Corn Bread Mix (use what you have!)
2-3 Tbsp. canola or vegetable oil
Take your chops and place them between 2 pieces of wax paper and pound them out to about 1/2 inch thick. I used my rolling pin for this, but if you have a meat mallet, all the better. Prepare 3 plates or dishes. One with plain flour, one with the eggs, milk and 1 tsp. of Seasoned Salt, and one with the cornmeal or cornbread mix and 1 tsp. Seasoned Salt. Dip each tenderloin in first flour, then egg then cornmeal. Let rest on a plate or platter. Repeat until all tenderloins are breaded.
Heat your skillet on medium and add 1-2 Tbsp. of the oil. Add a couple of tenderloins at a time and cook until brown on each side. Then place in a 350 degree oven while you cook the rest. Add an additional Tbsp. of oil if needed to cook all the tenderloins. When all of your tenderloins are browned and in the oven, cook them approximately 10 minutes more or until they reach a temperature of 160 degrees. While they are finishing cooking, make your sides. I made mashed potatoes and a veggie. Easy peasy because my family prefers instant mashed taters. :) You can make any side you like and can even make Garlic Mashed Taters by adding some Garlic Garlic to your spuds. YUM, YUM!
