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If you love fried pork chops, try this recipe. Why it's better for you: Tenderloin is low in fat, and this recipe is "fried" with just enough heart-healthy oil for the crispy crunch you crave!

Camilla Saulsbury, Bloomington, Indiana
Recipe by Southern Living September 2011


Credit: Jennifer Davick; Buffy Hargett

Recipe Summary test

35 mins
51 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium, and cook 6 minutes or until reduced by half. Stir in preserves, and cook 5 minutes. Stir in salt.

  • Remove silver skin from tenderloin, leaving a thin layer of fat covering meat. Cut pork into 8 slices. Place pork between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.

  • Stir together breadcrumbs, pecans, and sage in a shallow bowl.

  • Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.

  • Cook 4 pork slices in 2 tsp. hot oil in a large nonstick skillet over medium heat 8 minutes or until done, turning every 2 minutes. Repeat procedure with remaining pork and oil. Serve with vinegar mixture, and garnish, if desired.

  • Note: Nutritional analysis does not include garnish.

Chef's Notes

It's important to turn the cutlets every 2 minutes for even browning.

Nutrition Facts

479 calories; fat 23.2g; saturated fat 4.5g; mono fat 12.2g; poly fat 4.2g; protein 31.8g; carbohydrates 33.7g; fiber 2.2g; cholesterol 181mg; iron 2.3mg; sodium 532mg; calcium 36mg.