| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | American | Meat | 4 | Servings |
INGREDIENTS
| 4 | Good-sized pork chops; trimmed of fat | |
| 2 | Eggs; beaten | |
| 3 | tb | Water |
| 1/4 | c | Flour |
| 1/4 | c | Cornmeal |
| Seasoning salt to taste (see recipe) | ||
| Black pepper; freshly ground, to taste | ||
| Peanut oil for pan-frying |
INSTRUCTIONS
I will admit that you are adding more fat to this dish by deep-frying a pork chop. However, if you pan-fry the chop you can eliminate a lot of the fat and still have a very tasty meal. This would be part of a traditional breakfast in an old southern home. Whip the eggs with 3 tablespoons water in order to make an egg wash. Mix the remaining ingredients, except the oil, together and place on a plate. Dip the chops into the egg wash and then into the coating mix. Pan-fry in a bit of oil over medium heat until golden brown and done to your taste. Serve Sweet Potatoes, Soul-Style, along with some Fried Okra (see recipes). From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God: He holds the future…”