Pre-heat oven to 350 degrees
Mix cornmeal, flour, salt, pepper and poultry seasoning in a bowl
Beat egg and milk in small bowl.
Dip chops in milk mixture, then in dry mixture. Place on rack.
Brown chops in skillet in the hot olive oil. This is done to seal in the juices.
Place browned chops in 2 quart casserole dish.
Mix soup and water together; pour over the chops. ***
Bake at 350 for 1 hour or until done.
*** I personally always double the soup/water mixture to create lots of "gravy" to serve over the veggies and rice
This recipe calls for 1 can of cream of celery soup. I like to double the soup to create gravy to serve with brown rice and spinach. Delicious!!
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 49.5mg||15 %|
|Sodium 35.6mg||1 %|
|Potassium 133.2mg||4 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 17.9g|
|Protein 4.9g||7 %|
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Calories per serving: 132
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