Breaded Pork Chops (Dehydrated Pork Chops) Recipe

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   PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN

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   1.

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   USE CANNED DEHYDRATED PORK CHOPS.

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   REHYDRATE BY COVERING WITH SALTED LUKEWARM (90 F.) WATER (ABOUT 5 GAL WATER AND 5 Ounce (1/2 C.)

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   SALT.

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   SOAK 20 Min Or possibly Till ALL CHOPS ARE SOFT.

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   DRAIN.

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   2.

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   RECONSTITUTE Lowfat milk; COMBINE WITH Large eggs.

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    3.

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    DIP CHOPS IN Lowfat milk AND EGG Mix.

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    DRAIN.

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    4.

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    DREDGE CHOPS IN CRUMB; SHAKE OFF EXCESS.

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    5.

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    DEEP FAT FRY 2 Min Or possibly Till Golden AND FULLY COOKED.

* Per serving · 4 servings · Values may vary.

No additional tips available.