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Submitted by: Char
Lean pork chops
Bread crumbs
Oil or shortening for frying
Prepare the meat by trimming off the fat. Flatten or pound it to uniform thickness. Season with a mixture of salt, pepper and paprika. The next steps are easier to do if you handle the meat with a fork-otherwise you will have a goopy mess on your fingers. Dredge the meat in flour. Make sure it is well coated. Lightly beat the eggs in a bowl. Dip the chops into the eggs and cover them with breadcrumbs. Leave the meat rest on a cookie sheet or on a wire rack for a while to give the breading a chance to adhere better. Preheat your oven to 225 degrees. Heat the fat in a large skillet. Cook the Schnitzel on both sides until they are nicely browned. When all of them are finished put them into the oven for about 1/2 hour.

Pork Chops with Mushroom Gravy
Submitted by: Cathie
4 - 6 pork chops
1 medium onion
1 can mushroom soup
Garlic salt
Chinese brown gravy
Egg noodles
Slice or Chop onion. Brown in small amount of oil. Brown chops; sprinkle with garlic salt. Cook approximately 15 minutes in electric frypan, covered. Remove chops. Add soup and 1/2 can water and 1 teaspoon Chinese gravy. Stir to make gravy. Return chops. Simmer about 1 hour. Cook noodles and serve together.

Baked Pork Chops
Submitted by: Cathie
8 pork chops
1 teaspoon salt
8 thin onion slices
8 thin lemon slices
Brown sugar
Trim fat from chops. Place in shallow baking dish; sprinkle with salt. Top each chop with onion slice and lemon slice. Spread with a light covering of ketchup and then sprinkle with brown sugar. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake 15 minutes longer.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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