| CRISPY FRIED PORK AND APPLES |
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6 servings6 butterflied pork chops, 1/2 inch thick 1 large apple, peeled and cored 2 eggs 2 tablespoons half-and-half 1 cup unseasoned dry bread crumbs 1 teaspoon ground ginger 3/4 teaspoon salt 1/2 teaspoon ground coriander (optional) 1/4 teaspoon ground allspice CRISCO Oil for frying Pound each chop with meat mallet. Slice apple into 6 rings. Blend eggs and half-and-half in small mixing bowl. Mix bread crumbs, ginger, salt, coriander (optional) and allspice in shallow dish or on sheet of waxed paper. Set aside. Heat 2 to 3 inches Crisco Oil in deep-fryer or large saucepan to 350ºF. Dip pork and apple rings in egg mixture, then in bread crumb mixture to coat. Fry 2 or 3 pieces pork at a time 2 to 3 minutes, or until deep golden brown. Drain on paper towels. Fry apple rings 2 to 3 minutes, or until deep golden brown. Drain on paper towels. |
