Pork Chops & Applesauce

My GF Breadcrumbs project got rather involved . . . but I WAS able to make the Breaded Pork Chops a L’Orange I was craving.

As mentioned in the previous post, to make these you take thin cut pork chops/cutlets, dip them in beaten egg, and then in breadcrumbs.  (I first sprinkle the chops with salt & pepper & garlic powder, but you can add those later if you like.  I also sprinkle some Italian Herb Blend—oregano, basil, thyme, marjoram—into the breadcrumbs, but that is also optional.)

Pork Chop Breading Station

The breaded chops are then browned in oil for a few minutes on each side.

Then a mixture of 1/2 cup OJ and 1/4 cup water is added to the pan, the heat is lowered, the pan is covered, and the chops are simmered for 45-75 minutes.  I turn them every 10-15 minutes or so.  Sometimes I have to add more OJ.

I serve these with rice and a green vegetable . . . and applesauce, of course!


And in case you missed it . . . this is what I think of when I have “Pork Chops & Applesauce”:


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