| 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.
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