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Mom's German Pork Chops


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Mom's German Pork ChopsMom's German Pork Chops
Mom's German Pork ChopsMom's German Pork Chops

Recipe of the Month: October 2009

Mom's German Pork Chops

Serves 2


  • 4 Service Foods bone-in pork chops
  • 3 Eggs, beaten
  • Flour for dredging
  • Italian-flavored bread crumbs
  • 3 Tablespoons of canola oil
  • 1 Teaspoon of salt


  1. Rinse the pork chops and pat dry with a paper towel. Dredge the pork chops in the egg mixture - then flour - then back in the egg mixture, and finally in the bread crumbs.
  2. Cook in the Canola oil on LOW heat until golden brown on both sides.
  3. Place the chops on a broiler pan with the bottom filled with water. Cover tightly with foil and bake at 300 degrees for one hour. Season with salt before serving.

* Serve with a side of apple sauce.

This recipe goes back over 100 years. It was taught to my mom, Erva, by her mother who was from Germany. Growing up, I knew we were having this for dinner when we did not have knives at our place settings. Very little chewing is necessary, as the pork chops will literally dissolve in your mouth. My dad called this recipe "Pork Chops and Apple Sauce."

Chef Mike

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