Ingredients
1/2 cup seasoned bread crumbs4 bone-in center-cut pork loin chops (6 ounces each)3 tablespoons olive oil, divided3 medium onions, thinly sliced6 garlic cloves, minced1/2 cup white wine or chicken broth1 tablespoon Marsala wine or chicken broth1/4 teaspoon pepper1/8 teaspoon salt1/4 cup cold butter, cubedHot cooked egg noodles
Preparation
Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 tablespoons oil over medium heat for 4-6 minutes on each side or until a thermometer reads 160°. Remove and keep warm.
In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, Marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles.
