| 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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