| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables, Grains | Low fat, Meats | 4 | Servings | |
INGREDIENTS
| 3 | tb | Cornmeal; whole-wheat flour |
| Or bread crumbs | ||
| 1 | tb | Parmesan cheese — grated |
| 1/2 | ts | Pepper — black |
| 1/2 | ts | Salt |
| 1/2 | ts | Basil |
| 4 | Pork loin rib chops — | |
| About | ||
| Thick | ||
| 1 | tb | Vegetable oil |
| 3 | Onions, green — chopped | |
| 10 | ml | Garlic — minced |
| 1/4 | ts | Fennel seeds — crushed |
| PER SERVING—– | ||
| *cals | ||
| *mg chol | ||
| *gm dietary fiber | ||
| *gm fat | ||
| *mg sodium |
INSTRUCTIONS
Combine the cornmeal, Parmesan cheese, black pepper, salt, and basil. Trim the pork chops of all visible fat, pat them dry, and dredge in the cornmeal mixture. Heat a skillet over medium heat, and add the oil. When the oil is hot, place the chops in the skillet, and reduce the heat to low. Fry the chops for 10 minutes on each side. Then add the onions, garlic, fennel, and continue frying for another 10 minutes, turning as necessary to keep from sticking. Makes 4 servings. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”