6 pork chops (3/4" thick)
2/3 c. dried bread crumbs
1 tsp. salt
1/4 tsp. pepper
2 tsp. milk
1 lg. egg
2 tbsp. salad oil
16 oz. jar apple sauce

Trim excess fat from pork chops. On waxed paper mix bread crumbs, salt and pepper. In pie plate with fork beat milk and eggs slightly. Dip pork chops in milk mixture, then in bread crumb mixture to coat.

In a skillet over medium high heat, in 1 tablespoon hot salad oil cook 3 pork chops until golden brown on both sides and tender (8-10 minutes) turning chops once. Remove pork chops to warm platter; keep warm. Repeat with remaining 3 pork chops, adding 1 tablespoon additional salad oil to the pan. Serve with warm apple sauce, sprinkle cinnamon. Serves 6.