Best Fried Chops

These came about from the Indiana Fried Pork Sandwich recipe that was featured on the blog during Midwest food recipes.  I loved the taste so much that I opted to use the boneless pork chops and add a little Texas Pete to the milk and egg mixture to give it a little kick.  I also still pounded the chops out thinner to allow them to cook evenly and crisp up.  They make for the best fried chops!!! So tasty and an alternative to the basic pork chop dinner. What's even better is that they make for a great sandwich.  Obviously, since the recipe was inspired by the sandwich recipe.

When making this, simply follow the recipe featured on the I'll Eat and Drink to That blog titled "Midwest Magnificence! So Tasty!" from July 30, 2013.  The only modification to the recipe is add the hot sauce to the egg mixture to your own personal taste and use boneless pork chops that you've pounded out to 1/4 inch thickness.  Easy as that.  Serve with your favorite traditional sides or a salad and enjoy!