Crispy Fried Pork and Apples
light cream (half&half)
Pound each chop with a meat mallet, and slice the apple into six rings.
Heat 2 to 3 inches of shortening oil in a deep fryer or large saucepan to 350℉ (180℃).
Dip the pork chops and the apple rings into the egg mixture, then into the bread crumbs to coat.
Fry 2 pieces of pork at a time for 7 minutes until the crust is a deep golden brown and the pork is no longer pink in the center.
Drain on paper towels.
Fry the apple rings for 2 to 3 minutes or until they are a deep golden brown, and drain them also on the paper towels.
Serve one apple ring on top of each pork chop.