| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | German | Meats | 1 | Servings |
INGREDIENTS
| 6 | Lean pork rib chops, about | |
| 1/2 | Inch thick | |
| 1 | Egg, slightly beaten | |
| 2 | tb | Water |
| 1/2 | ts | Garlic powder |
| 1/2 | c | Crushed pretzels |
| 2 | ts | Reduced-calorie margarine |
| 6 | servings. |
INSTRUCTIONS
Serve with sauerkraut to give your meal a German accent! Trim fat from pork chops and remove ribs. Pound pork until 1/4 inch thick. Mix egg, water and garlic powder. Dip pork into egg mixture. Coat with pretzels. Heat I teaspoon of the margarine in l inch nonstick skillet over medium heat until melted. Cook 3 pieces pork about 8 minutes, turning once, until done. Remove pork from skillet; keep warm. Repeat with remaining margarine and pork. Nutrition Information Per Serving Percent of U.S. RDA Calories 225 Protein 38% Protein, g 25 Vitamin A 0% Carbohydrate, g 3 Vitamin C 0% Fat, g 15 Thiamin 54% Cholesterol, mg 115 Riboflavin 22% Sodium, mg 150 Niacin 24% Potassium, mg 370 Calcium 0% Iron 4% From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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