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Saucy Breaded Pork Chops

Margaret Wood in Montrose, Pennsylvania passes along her mother’s tried-and-treasured recipe for tender pork chops. “I remember she served this with mashed potatoes smothered in the luscious sauce, green beans and applesauce for a quick, easy meal that was always one of dad’s favorites,“ Margaret recalls.

2 ServingsPrep/Total Time: 30 min.

Ingredients

3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 bone-in pork loin chops (1 inch thick and 7 ounces each)
1 egg
2 tablespoons water
1/2 cup crushed saltines (about 15 crackers)
3 teaspoons butter, divided
3 teaspoons canola oil, divided
1/4 cup ketchup
2 tablespoons brown sugar
1-1/2 teaspoons cider vinegar
1/4 teaspoon ground mustard
1/4 cup chopped onion

Directions

In a resealable plastic bag, combine the flour, salt and pepper. Add
pork chops, one at a time, and shake to coat. In a shallow bowl,
beat egg and water. Dip chops in egg mixture, then coat with cracker
crumbs.
In a nonstick skillet, cook pork in 1-1/2 teaspoons butter and 1-1/2
teaspoons oil over medium heat for 10 minutes.
Meanwhile, for sauce, combine the ketchup, brown sugar, vinegar and

2 of 2

Saucy Breaded Pork Chops (continued)

Directions (continued)

mustard in a small saucepan; bring to a boil. Reduce heat; simmer,
uncovered, for 2 minutes. Set aside and keep warm.
Remove chops from skillet. Saute onion in remaining butter and oil
for 1 minute. Return pork to the pan; top with sauce. Reduce heat;
cover and cook for 8-10 minutes or until a meat thermometer reads
160°. Yield: 2 servings.

Nutrition Facts: 1 pork chop with 1/4 cup sauce equals 519 calories, 25 g fat (8 g saturated fat), 198 mg cholesterol, 804 mg sodium, 38 g carbohydrate, 1 g fiber, 36 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.