The best delicious Breaded Pork Chops recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Breaded Pork Chops recipe today!
Hello my friends, this Breaded Pork Chops recipe will not disappoint, I promise! Made with simple ingredients, our Breaded Pork Chops is amazingly delicious, and addictive, everyone will be asking for more Breaded Pork Chops.
What Makes This Breaded Pork Chops Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Breaded Pork Chops.
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7 1/4 c WATER; WARM
35 lb PORK LOIN CHOP FZ
10 EGGS SHELL
1 1/3 c MILK; DRY NON-FAT L HEAT
4 lb BREAD SNDWICH 22OZ #51
2 1/4 lb FLOUR GEN PURPOSE 10LB
3 tb PEPPER BLACK 1 LB CN
6 tb SALT TABLE 5LB
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT
350 F. OVEN
1. DREDGE CHOPS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
SET
ASIDE FOR USE IN STEP 3.
2. RECONSTITUTE MILK; COMBINE WITH EGGS.
3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN.
4. DREDGE CHOPS IN CRUMBS; SHAKE OFF EXCESS.
5. DEEP FAT FRY 3 1/2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED.
6. PLACE AN EQUAL NUMBER OF CHOPS IN EACH PAN. COVER; BAKE 1 HOUR.
NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO
CHOPS
WEIGHING 3 3/4 OZ EACH. EACH PORTION: 2 CHOPS.
NOTE: 2. IN STEP 1, 35 LB PORK LOIN, BONED, MAY BE USED. CUT INTO CHOPS
WEIGHING 5 OZ EACH. EACH PORTION: 1 CHOP.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25000.
Recipe Number: L08600
SERVING SIZE: 1 CHOP
From the Army
Yields
100 Servings
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