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| Ingredients: |
6 boneless pork chops
2 cans cream of mushroom soup
1 cup fine bread crumbs
2 eggs
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2 Tablespoons water
paprika
oil for frying
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| Cooking Instructions: |
Trim fat from pork chops. Pound each chop with a meat mallet until paper thin. Season each side with paprika. Let sit for a while to absorb flavor of paprika.
Mix egg and water together.
In meantime, heat oil in a large skillet over medium high heat.
Take one can of mushroom soup and spread over bottom of a baking dish. I use corning ware, you need a cover for this and corning seems to work the best.
Dredge the pork chops one at a time in egg then in bread crumbs. Brown in oil in skillet until a nice golden colour. Lay the pork chops in the baking dish and cover with remaining mushroom soup.
Bake covered at 300 degrees for about 1 hour.
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| Serving Suggestions: |
| Serve with hot buttered noodles and pickled beets or cabbage. |
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