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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Breaded Butterfly Porkchops Recipe

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This recipe for Breaded Butterfly Porkchops is from The Stark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 1 1/2 in. thick pork chops
1 egg - beaten
1 sleeve saltine crackers - crushed
(Mom would put crackers on her pastry
sheet and roll them with her rolling pin)
Salt
Pepper
1/4 cup oil
Directions:
Directions:
Dip pork chops in egg batter, dredge in cracker crumbs. Salt & Pepper to taste. Fry in a large skillet with oil - 3 minutes on each side. Remove from skillet and place in a 9x12 casserole dish.
Note: our mom would place them on top of a baking rack that fit inside her casserole dish so that the pork chops baked but not in any grease.
Bake at 300º for about 40 to 45 minutes.
Personal Notes:
Personal Notes:
now Janie Baros makes these

 

 

 

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