 | | Directions |
- Preheat oven to 250° F.
- Rinse the chops with water and pat dry.
- Put two slightly beaten eggs in a 9" pie plate and put the corn flake crumbs in another pie plate. Dip the chops first into the eggs, coating both sides of each chop, and then into the corn flake mixture so that each chop is evenly coated with corn flakes.
- Place the chops into the heated skillet and brown both sides of each chop.
- Once the chops are slightly browned, place them in 10"x15" pan in a single layer.
- Mix together catsup, vinegar, Worcestershire sauce and undrained mushrooms and pour the mixture over the top of browned chops.
- Cover pan and place in preheated oven. Bake at 250º for 2 hours.
- Serve hot with side dishes of your choice.
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Prep Time: 30 minutes
Cook Time: 2 hours
Container: 10
Servings: 6
Serving Size: 1 piece
|  | | Ingredients | | - | | 6 3/4 |
| - | | 2 medium eggs, beaten |
| - | | 1 cup corn flake crumbs (may need more) |
| - | | 3 tablespoons catsup |
| - | | 3 tablespoons vinegar |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 4 ounces mushrooms, undrained |
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