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Description
Make guests think that you slaved over these breaded chops. This "No Recipe" recipe contest honorable mention recipe from Gerry Holcomb uses a package of cornbread stuffing mix as a shortcut to great taste. Serve with steamed broccoli and roasted potato wedges.
Ingredients
US|METRIC
8 SERVINGS
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Directions
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Directions
- Beat together eggs and water in a small bowl until foamy. Pour into a shallow bowl.
- Place stuffing mix in a self-sealing plastic bag; finely crush with a rolling pin. Stir in Asiago or Parmesan cheese and poppy seeds. Transfer to a second shallow bowl.
- Trim fat from chops. Coat chops with crushed mixture. Dip into egg mixture and coat with crushed mixture again.
- Heat half of the shortening in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Add 4 of the chops; cook for 4 minutes. Turn chops and cook about 4-5 minutes more or until internal temperature on a thermometer reads 145 degrees F, reducing heat as necessary to prevent overbrowning. Transfer chops to a serving platter; cover to keep warm. Repeat with remaining shortening and chops. Allow chops to rest for 3 minutes before serving.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat2.5g13% |
Trans Fat1g |
Cholesterol55mg18% |
Sodium55mg2% |
Potassium35mg1% |
Protein3g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate<1g0% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A2% |
Vitamin C0% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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