Chuletas al pan

Instructions

1. Flatten the pork chops between two sheets of cling film with a rolling pin to about 5 mm thick.
2. Rub them with crushed garlic, salt, pepper, oregano and lime juice, then let them rest for 15 minutes.
3. Beat the eggs in a deep plate. Mix the breadcrumbs with the bread crumbs in another plate.
4. Dip each chop in the beaten egg, then in the breadcrumb mixture, pressing so it sticks well.
5. Heat the oil in a pan over medium heat until a piece of bread sizzles right away.
6. Fry the chops 3 to 4 minutes per side, until a nice golden colour.
7. Drain on paper towels and serve right away with rice and beans.