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Breaded Pork Chops

This image courtesy of Joseph DeLeo

Cooking Methodpan-frying, sauteeing

CostModerate

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Mealdinner

Moodblue

Taste and Texturecreamy, crisp, herby, meaty

Ingredients

  • 6 thick pork rib chops
  • 4 tablespoons butter
  • 4 tablespoons oil
  • Flour
  • 2 eggs, lightly beaten
  • 1½ cups breadcrumbs
  • Salt and freshly ground pepper
  • 3 tablespoons flour
  • ¼ teaspoon Tabasco
  • ¾ cup milk
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped dill or 1½ teaspoons dried dill
  • ½ cup sour cream

Instructions

  1. Heat the butter and oil in a heavy skillet. Dip the chops in flour, then in the beaten egg, and finally roll in the breadcrumbs. Press the crumbs in well. Brown the chops on one side rather slowly over medium heat. Turn carefully and brown on the other side. Season well with salt and pepper. Turn once again. The total cooking will take 15 to 20 minutes. Test with a skewer. When the chops seem quite tender and are nicely browned, transfer them to a hot platter. Remove all but 2 tablespoons fat from the pan. Combine with the flour and brown and blend well over medium to medium high heat. Stir in the Tabasco and milk and stir till thickened. Add the parsley and dill and simmer 2 minutes. Remove from the heat and stir in the sour cream. Heat through but do not let it boil. Serve the sauce with the chops. Also serve potatoes and green beans.

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