"George M. Middius" > wrote in message
...
>
> I got a couple nice thick loin chops. Anybody have a fave recipe?
>

Nothing "spectacular" in the way I prepare them. I make my own seasoned
bread crumbs from end crusts from a loaf of bread. I "paint" the chops with
a mix of mayo and dijon, then dredge in the crumbs. I use a mix of olive
oil and butter and cook on medium. If they are really thick, I finish them
in the oven. I also use the lower heat setting for my steaks and it means
the smoke alarm doesn't go off....Sharon in Canada