Breaded Pork Chops (Dehy)
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INGREDIENTS
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (150g) | ||
| Recipe Makes: 100 Servings | ||
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| Calories: 52 | ||
| Calories from Fat: 5 (10%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 52
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