| 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
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