Crumbed Pork "Schnitzels" With Brandied Peach Halves

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"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 recipe yields 4 servings
OK

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

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.

Tips & Variations


  • No special items are required.

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