"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Phyllis Maes Breaded Pork Chops, by Linda Kuchenberg, is from THE SEGUIN FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Dip each chop in eggs and then in bread crumbs. Melt shortening in fry pan. Brown chops and season with salt and pepper. Place chops in large pan barely cover with boiling water and bake 350º for 2 1/2 - 3 hours. Turn every half hour until tender and brown and water is gone.
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