INGREDIENTS

INSTRUCTIONS

Preheat oven to 200 degrees F. Place baking sheet or ovenproof  platter
in oven. Trim fat from pork chops; discard. Place pork cops  between
layers of waxed paper; pound with smooth side of mallet to  1/8 to 1/4
inch thick. Place crumbs in medium bowl. Dip 1 pork chop  at a time in
egg; gently shake off excess. Dip in crumbs to coat both  sides. Place
breaded pork chops in single layer on plate. Sprinkle  with pepper.
Heat 2 tsp oil in large skillet over medium-high heat until hot. Add
pork chops in single layer. Cook 1 minute or until golden brown and
pork is no longer pink in center. Transfer to platter in oven. Repeat
to cook remaining pork chops, adding oil as needed to prevent meat
from sticking to pan. Transfer to platter in oven.  Remove skillet from
heat. Add lemon juice and broth. Stir to scrape  cooked bits from pan
bottom. Return to heat; bring to a boil,  stirring constantly, until
liquid is reduced to 3 to 4 tablespoons.  Remove platter from oven.
Pour liquid over meat.  Prep and cook time: 20 minutes  NUTRITIONAL
INFO:  Calories 245, total fat 12g, protein 21g, carb 13g,  cholesterol
95mg, sodium 273mg, dietary fiber 1g.  Dietary exchanges: 1 bread, 3
meat, 1/2 fat Meal-Master format by  Mary Ann Young SOURCE: _No Time To
Cook, Vol 1, October 16, 1966, No.  5 Posted to MC-Recipe Digest V1
#295  Date: Mon, 11 Nov 1996 17:23:42 EST  From: maryann36@juno.com
(Mary Ann Young)

A Message from our Provider:

“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 107.9mg
Sodium: 109.5mg
Potassium: 411mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 22.8g