Back to Recipe

Crumbed Pork "Schnitzels" With Brandied Peach Halves

Here's how you make Crumbed Pork "Schnitzels" With Brandied Peach Halves
Pause Continue Reading
  • Servings: 4
  • Prep: 10m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound pork loin chops (4 chops)
  • Flour, for dredging
  • Salt and pepper
  • 1 large egg
  • 1 cup breadcrumbs (dry)
  • Oil, for shallow frying
  • 1 can (440 gram) peach halves (14 oz)
  • 1/3 cup brandy
  • 1 cinnamon stick
  • 6 to 8 whole cloves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • No special items are required.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.