Breaded pork chops recipe from 1987

Name: Breaded pork chops
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 2 pounds of pork chops (8 thin chops); 1/2 cup wine vinegar; 1 egg; 1 tablespoon cold water; 1 cup Progresso plain or Italian style bread crumbs; 1/3 cup olive oil

Categories: 1980s, Retro dinner recipes, Vintage advertisements, Vintage meat recipes

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Great meals with an Italian accent.

These breaded pork chops are marinated before bring lightly coated in breadcrumbs, then pan fried for an easy dinner dish.

Breaded pork chops

Yield: 4 servings of 2 chops

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

Ingredients

2 pounds of pork chops (8 thin chops)
1/2 cup wine vinegar
1 egg
1 tablespoon cold water
1 cup Progresso plain or Italian style bread crumbs
1/3 cup olive oil

Instructions

Arrange pork chops in a shallow pan.
Pour wine vinegar over chops.
Cover and refrigerate about 2 hours, turning once.
Beat egg with cold water.
Dip both sides of each chop in egg mixture, then lightly coat with bread crumbs.
In a large skillet heat olive oil until hot.
Sauté chops, a few at a time, until browned on both sides and cooked through (about 4 minutes per side). Do not crowd.
Repeat with remaining pork chops, adding more oil if needed.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 781Total Fat: 46gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 237mgSodium: 341mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 63g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Serve them with this dish: How to make stuffed tomatoes (1987)

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