Crumbed Pork "Schnitzels" With Brandied Peach Halves
Created by TwisSis on September 22, 2017
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #28187
Ingredients
- 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
How to Make
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FOR THE CHOPS
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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.
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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.
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FOR THE BRANDIED PEACH HALVES
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Step 3: Drain peach halves (reserving the syrup) & set the peach halves aside.
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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.
Nutritional Facts
- 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