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On a large bowl, combine beaten egg and soy sauce, mixing well.
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Add the pork chops so that they are covered with the marinade.
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On a separate bowl, combine the gluten-free flour, salt, pepper, ground annatto and dried cilantro flakes and mix well.
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Add two table-spoons of oil to a frying pan and allow to heat on medium. Use the remaining oil as needed.
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While the oil heats up, place the pork chops on top of flour mix and bread on both sides. Repeat for all the pork chops.
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Fry the chops for two minutes on each side or until done.
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Enjoy!