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These pork chops were a much-requested dish by customers in the small cafe I owned years ago. I still like to collect recipes and experiment as often as I can.
Nutritional Facts 1 serving (1 each) equals 245 calories, 9 g fat (3 g saturated fat), 88 mg cholesterol, 366 mg sodium, 8 g carbohydrate, 1 g fiber, 32 g protein.
Originally published as Breaded Pork Chops in Country Pork , p80
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Oct. 04, 2012 by danielleylee
Very juicy and lots of bold flavor. Easy to make.
Reviewed on Jun. 21, 2012 by msmajikk
I didn't have cornmeal or wheat flour, so I used white flour and ground flaxseed. It was delicious...my family loved it :) Will try it with cornmeal next time.
Reviewed on Apr. 10, 2010 by Aquarelle
I had five huge pork chops and knew the recipe as written wouldn't make enough breading, so I doubled the breading ingredients, using half whole wheat flour and half white flour. I was out of regular paprkia so substituted Spanish smoked paprika, which added a nice extra bite. Also, I brined the chops for an hour in the fridge ( brine: 6 cups water, 3 tbsp. kosher salt and 3 tbsp. sugar), then rinsed them and patted them dry before proceeding with the recipe. They needed about ten minutes longer in the oven than the recipe states. But they were absolutely delicious! I'll definitely be making these again.
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