Breaded Pork chops with Hot Peppers

3 Mar

Now this is a recipe you will love.

 My Mom used to make mountains of pork chops and they all disappeared.

This is a favorite of my family and a great no fuss company meal.

This will serve six.

 12 good size bone in pork chops

Three eggs 

One teaspoon garlic powder

 One teaspoon salt

1/2 teaspoon black pepper

3 cups flavored italian bread crumbs

Three tablespoons fresh chopped parsley

One jar of hot pickled cherry peppers cut into bite size pieces. Do not use the seeds.

Heat oil in a nonstick skillet.

Beat the eggs and mix the garlic powder, salt and pepper all together.

 Dip the pork chops in the egg  then in the bread crumbs and parsley.

 Place in the hot oil and just brown on both sides.

Don’t cook them all the way threw because they still have to bake.

Place in a large oven proof deep pan.

The chops can overlap.

 Repeat till all the chops are brown.

Cut the cherry peppers into small pieces the size of a quarter.

Place them on top of the chops.

 Pour about two cups of the cherry pepper vinegar on top of the chops and cover with foil.

Preheat the oven to 350 degrees and bake for one hour.

 Take the foil off and bake for an additional ten minutes to brown everything.

The aroma in your house is amazing.

 The meat falls off the bone.

Serve with either a boiled potato or buttered noodle and of corse a green vegetable.

 The vinegar sauce is worth every calorie to dunk a piece of bread into.

Hope you like this as much as I do.

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