Originally Posted by vitauta
does anyone have a recipe for pork chops that involves pounding the chops thin and dredging them in some type of egg mixture? they were an especially moist and tender rendition of pork chops, that were breaded and crazy good....
That's basically how I made schnitzel a few nights ago. I pounded 4 boneless chops thin, dredged in flour (lil bit of salt added), dipped in egg, then plain bread crumbs. Fried in 1/4 inch of oil for about 4 minutes per side. They were perfect and my husband raved about them.
I would like to share the recipe for a peaches n cream sauce to go with chops. I usually just pan-fry the chops for this. The recipe is from a restaurant I used to work at:
1 T. diced onion
1/4 stick butter
8 oz. canned diced peaches
1 T. sugar
1/2 T. salt
1/2 pint heavy cream
1 T. corn starch
1 T. water
Melt 1/4 stick of butter in pan and add onions. Cook onions in butter for about 10 minutes. Meanwhile, bring heavy cream to boil, remove from heat and add slurry (1 T. cornstarch + 1 T. water). Keep cream mixture on low heat while you finish the butter mixture. Add peaches (with syrup) to the onion/butter mixture along with salt and sugar. Simmer 5 minutes. Add the thickened heavy cream to the peach mixture and gently combine. Add remaining butter, 1 pad at a time until melted and fully incorporated. Serve over pork chops.
I find that I usually add a bit more sugar & salt to taste.