September 22, 2017
Dinner, Main Dish, Pork,
Alcohol, Fruit, Australian, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Stove Top, No Eggs, Non-Dairy, Canned Fruit more
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"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!"
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.
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.
Drain peach halves (reserving the syrup) & set the peach halves aside.
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.
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