Crumbed Pork "Schnitzels" With Brandied Peach Halves Recipe

"Siggi's brother had a birthday party for the family early this month & they made 3 desserts from an Australian cookbook titled "Women's Weekly New Cookbook" by Food Editor Ellen Sinclair. They were so good that I borrowed the cookbook & have been browsing recipes for those I wanted for myself. Aussie cooks have a language all their own. Breaded = CRUMBED, dessert bar = SLICE & chop = SCHNITZEL. So this recipe translates to your basic breaded pork chop dressed up w/Brandied peaches. Sounded like down-home cooking w/a company-worthy touch to me. ENJOY!"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (260.1 g)
Calories 557.5
Total Fat - 26.2 g
Saturated Fat - 6.1 g
Cholesterol - 130.3 mg
Sodium - 484.5 mg
Total Carbohydrate - 51.8 g
Dietary Fiber - 2.7 g
Sugars - 9.8 g
Protein - 29.3 g
Calcium - 74.5 mg
Iron - 2.6 mg
Vitamin C - 1.1 mg
Thiamin - 0.7 mg

Step by Step Method

FOR THE CHOPS

Step 1

Remove any rind or excess fat from chops, but leave the bone in. Roll the chops in flour seasoned w/salt & pepper. Dip them in the beaten egg & press the breadcrumbs on firmly.

Step 2

Heat oil in frying pan over med heat. Fry chops until golden brown & cooked through, turning occasionally (approx 20 min). Cooking time will depend on the thickness of the chops.

FOR THE BRANDIED PEACH HALVES

Step 3

Drain peach halves (reserving the syrup) & set the peach halves aside.

Step 4

Put the syrup in a sml saucepan w/the cinnamon stick & whole cloves. Bring to a slow boil, reduce heat & simmer gently for 5 min. Remove cinnamon stick & cloves. Stir in Brandy, add peach halves & heat through gently. Serve warm w/cooked chops.