Reader Joe says, “I am looking for Country style pork chops and Aunt Lynette’s meatloaf recipes. I believe the titles are correct. My ex wife discarded the vintage recipe card collection and I’m dying to cook them again. I really appreciate any help. Your a wonderful person helping people like me. “
I found the Country Style Pork Chops – they’re in section 12 (Pork) and are card 23.
I’m stumped on the Aunt Lynette’s Meatloaf. It could be one of the recipes I’m missing. Can anyone else help?
I reviewed the meatloaf recipes I have:
- Chunk of Cheese Meatloaf 14-1
- Harvest Meatloaf 14-5
- Stuffed Rolled Meatloaf 14-8
- Cauliflower Center Meatloaf 14-20
- Burgundy Meatloaf in Sourdough 14-28
- Creole Meatloaf
- Vegetable Meatloaf 14-51
- Busy Day Individual Meat Loaves 14-53
- Italian Meatloaf 14-60
Country Style Pork Chops
- 1 to 1 1/4 pounds pounds pork chops cut 1/2 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour
- 1 egg lightly beaten
- 2 tablespoons water
- 1 1/2 cups dry bread crumbs
- 1/4 cup vegetable oil
- 1 tablespoon butter
Place pork chops between two sheets of plastic wrap. Pound lightly with flat side of mallet until meaty portion covers about twice the surface as before pounding.
Sprinkle on both sides with salt and pepper. Dip in flour to coat.
Beat together egg and water and dip chops into the mixture. Spread dry crumbs over plastic wrap and coat chops on both sides. Lightly pound again to make crumbs adhere to chops.
Heat oil and butter in heavy skillet. Add chops. Cook over medium-high heat 3-4 minutes on each side until golden brown. Transfer to heated platter and serve immediately.