1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (102g) Recipe makes 6 servings |
||
| Calories 161 | ||
| Calories from Fat 92 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.3g | 15% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 85mg | 28% | |
| Sodium 56mg | 2% | |
| Potassium 259mg | 7% | |
| Total Carbohydrate 0.1g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 16.1g | 32% | |
Ingredients
- salt and pepper
- breadcrumbs
- 1 egg
- shortening (for frying)
- 4 pork chops
Directions
1
Mix salt and pepper with the bread crumbs.2
Whip egg lightly, turn the pork chops in egg, then in bread crumbs.3
Heat shortening in skillet, brown pork chops lightly on both sides, and place them in a shallow dish.4
Cool off the skillet with a little water (very little) and pour drippings over chops.5
Cover and bake in moderate oven, 325° to 350°F, about 45 minutes.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Scandinavian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
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- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: huskermom
On Oct 16, 2009
Really excellent recipe. I didn't have any shortening, so I used a combination of canola and EVOO for the frying. I seasoned with an all-purpose seasoning instead of the salt and pepper. I also did not add the leftover oil from the pan to the chops as they were baking, and the result was still awesome--so tender and juicy! Thanks for this great technique for tender pork. Definitely my go-to for chops from now on!
From: N@
On Oct 10, 2009
The chops turn out so tender and tasty with this recipe, I'll never make them any other way. Really, the best I've ever made. Thanks for posting!
From: cbandami
On May 22, 2005
Delicious chops - I browned them in olive oil and did not pour the drippings on the chops. Breaded them with plain breadcrumbs and then liberally sprinkled seasoned salt on them before baking (this way you can control the amount of and not waste any seasoning vs. mixing it in the breadcrumbs).
From: Chef #210Lorrie
On Oct 25, 2004
I tried this last night and my husband just loved it and so did I. We eat a lot of pork and always appreciate a new recipe. I just added one thing. Some sliced onions on top of each chop before bakingl. We just love onions. 210Lorrie
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