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PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN 1. USE CANNED DEHYDRATED PORK CHOPS. REHYDRATE BY COVERING WITH SALTED LUKEWARM (90 F.) WATER (ABOUT 5 GAL WATER AND 5 OZ (1/2 CUP) SALT. SOAK 20 MINUTES OR UNTIL ALL CHOPS ARE SOFT. DRAIN. 2. RECONSTITUTE MILK; COMBINE WITH EGGS. 3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN. 4. DREDGE CHOPS IN CRUMB; SHAKE OFF EXCESS. 5. DEEP FAT FRY 2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED. Recipe Number: L08601 SERVING SIZE: 2 CHOPS From the
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 5 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 18.9mg||6 %|
|Sodium 17.7mg||1 %|
|Potassium 59.1mg||2 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 8.8g|
|Protein 2.3g||3 %|
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Calories per serving: 52
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