1 1/4 lb. boneless pork chops
2 egg whites
garlic salt to taste
1 c. panko Japanese breadcrumbs
2 cloves garlic
3 Tbsp. canola oil
Butterfly each pork chop. (In other words, slice them the long way so they're half as thick. But don't slice all the way through, so they're twice as large in skillet real estate...)
Heat oil over medium high heat in skillet. Add garlic.
Dredge each porkchop in egg white, then in panko breadcrumbs. Salt with garlic salt very lightly.
Add breaded chop to skillet. Do not crowd pan. Chops will be ready to turn in about five minutes - when the white of "done" shows at the edge of the chop. Flip only once (multi-flips will cause the breading to all fall off). Cook another five minutes. Remove from pan.
Serve with rice.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday August 23rd, 2006