Peanut Chops
Yield
6 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
rye bread
1/2 inch thick |
|
| 1 | cup |
peanut butter
creamy |
|
| ¾ | cup |
milk, whole
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
paprika
|
|
| 1 | x |
cracker crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
rye bread
1/2 inch thick |
|
| 237 | ml |
peanut butter
creamy |
|
| 177 | ml |
milk, whole
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
paprika
|
|
| 1 | x |
cracker crumbs
|
* |
Directions
Cut the crust from bread and divide in lengthwise strips (or trim to pork chop shape).
Spread peanut butter on both sides of each strip.
Add milk and seasonings to the eggs and beat thoroughly.
Dip strips of bread into mixture, then into sifted cracker crumbs.
Put into a greased bread pan and bake in hot oven, 450℉ (230℃). until golden brown.
