Pounded Pork Chop For Two Recipes

Steps:

• If using a thick pork chop, cut through the thick part to make two.
• You want your pork chop to be no more than a half inch thick, and thinner if possible.
• Use a piece of plastic wrap to surround the pork.
• Place it on a board and place the board on a sturdy surface.
• Use a board you don't mind being marked as it might be by the hammer.
• Now, have fun. Take out your aggressions on the pork and pound it thin (less than an eighth of an inch).
• It should have at least doubled in area.
• Beat the egg and spices to create an egg wash.
• Place that in a bowl next to a sheet of plastic wrap or waxed paper with cracker crumbs on it.
• Take each piece of meat and drag it through the egg wash and then coat with cracker crumbs.
• Set aside.
• When the meat is all coated, heat a skillet with some butter/margarine.
• Fry each piece of meat until golden brown on both sides and cooked through.
• Because the meat is thin this should take no more than about three to four minutes on a side.
• Serve.

Steps:

• In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

Steps:

• Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
• Season pork with salt, pepper, and cayenne; spread a thin layer of mustard on top. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on top. Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened.
• Unwrap cutlets and season again with salt, pepper, and cayenne. Dust on all sides with flour until lightly coated. Place beaten egg and bread crumbs in two shallow dishes. Dredge each cutlet in egg, then cover with bread crumbs. Let cutlets rest for 10 to 15 minutes.
• Heat at least 1/4 inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs back when poked, 4 to 5 minutes per side.

Steps:

• In a small shallow bowl, combine egg and barbecue sauce. In another small shallow bowl, combine bread crumbs, cheese, oregano, lemon pepper and salt. Dip chops in egg mixture, then coat with crumb mixture. , Place in a greased 8-in. square baking dish. Cover and refrigerate 2 hours. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325° until juices run clear, about for 1 hour.

Steps:

• Place pork chops in a casserole dish.
• Place 1 Tablespoon of rice on top of each one.
• Cover with sliced tomato, then sliced onion and finally sliced potato.
• pour warm water over all until you can see the water Cover and bake in 350 F oven for 1 1/2 to 2 hours.
• Hint, you can't over cook this as long as there is sufficient moisture.