Fried Pork Chops

Cotelettes de Cochon a la Poele

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 or 8 Pork Chops
  • Grated Bread Crumbs
  • Salt and Pepper to Taste

Method

Wash the pork chops and season well with salt and pepper. Roll in grated bread crumbs and fry in boiling lard twenty-five minutes. This will be when they have reached a rich brown. Take out, place on a platter and serve with pickles.