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| 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
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- Main Ingredient > Meat > Pork
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- Cuisine > European > Scandinavian
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Radish4ever
On Nov 16, 2009
This was YUMMMMMY! DH told me not to lose the recipe 
I added a little garlic powder to the breadcrumbs. Yum!
From: Sweet Baboo
On Nov 10, 2009
I'm so glad that I found this recipe! I have a clear memory of delicious chops made by a friend's mother, but I had forgotten the method she used to make them until reading this recipe. It is a winner in every way...easy, adaptable, delicious, and as I recall it was economical because you don't need to use premium pork chops to have succulent meat.
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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