Recipe: Easy Breaded Chili Pork Chops (Woman's Day magazine, 1979)

EASY BREADED CHILI PORK CHOPS

"Good hot or cold. Recipe can be halved."

8 pork chops (about 3-1/4 pounds) 3/4 to 1 inch thick, lightly scored on both sides
Red-wine vinegar (or water)
2 teaspoons chili powder
1 teaspoon garlic salt (or to taste)
Ground cumin (optional, to taste)
Ground cayenne pepper (optional, to taste)
3/4 cup fine dry bread crumbs
3 tablespoons butter or margarine, melted
Sour cream, at room temperature (optional, for serving)

Brush chops lightly with vinegar. Rub both sides with chili powder and garlic salt. Rub lightly with cumin and very lightly with cayenne. Let stand at room temperature 20 to 30 minutes.

Mix crumbs and butter; coat both sides of chops. Place on rack in large foil-lined shallow pan.

Bake in preheated 425 degree F oven 40 to 45 minutes or until chops are tender and no longer pink inside. Chill.

Eat as finger food or remove bones and slice thin. Serve sliced pork with sour cream.

NOTE: Good with green-pepper strips and avocado slices on bed of finely shredded iceberg lettuce.

Makes 4 to 8 servings
From: Recipelink.com
Source: Magazine recipe clipping: The Collector's Cookbook #278 - Hearty Cold Dishes, Woman's Day magazine, September 4, 1979