TANGY BREADED PORK CHOPS
"For a delicious sandwich remove bone and serve on French bread or crusty rolls."
1 egg
2 large cloves garlic, crushed
1 1/2 teaspoons prepared mustard
4 pork chops, cut 1/2 inch thick (1 1/4 pounds total)
1 cup dry bread crumbs
1/4 cup oil (for frying)
In shallow dish beat together egg, garlic and mustard with fork until well blended.
Dip chops in egg mixture, then in crumbs to coat well.
In large heavy skillet over moderate heat cook chops in oil, turning once, 20 minutes or until browned and no longer pink inside.
Serve hot or cold.
Makes 4 servings
From: Recipelink.com
Source: Magazine recipe pullout: Outdoor Eating, The Collector's Cookbook #290, Woman's Day magazine, July 8, 1980
"For a delicious sandwich remove bone and serve on French bread or crusty rolls."
1 egg
2 large cloves garlic, crushed
1 1/2 teaspoons prepared mustard
4 pork chops, cut 1/2 inch thick (1 1/4 pounds total)
1 cup dry bread crumbs
1/4 cup oil (for frying)
In shallow dish beat together egg, garlic and mustard with fork until well blended.
Dip chops in egg mixture, then in crumbs to coat well.
In large heavy skillet over moderate heat cook chops in oil, turning once, 20 minutes or until browned and no longer pink inside.
Serve hot or cold.
Makes 4 servings
From: Recipelink.com
Source: Magazine recipe pullout: Outdoor Eating, The Collector's Cookbook #290, Woman's Day magazine, July 8, 1980
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