Ingredients

  • 4 thick pork chops
  • 1 cup wine vinegar
  • 1 sprig parsley
  • 1 cup fine bread crumbs
  • 1 clove garlic, pressed
  • Salt
  • Pepper
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup flour
  • 1/4 cup oil
  • Directions

    Marinate the meat in the vinegar for 1 hour. Chop the parsley. Mix the parsley and bread crumbs together and add the pressed garlic. Season to taste with salt and pepper. Beat the egg with the water. Remove the chops from the vinegar. Sprinkle them with salt and pepper. Roll in flour, dip into the egg and then into the crumbs. Heat the oil. Sautê the chops for about 5 minutes on each side. Lower the heat, cover the pan and con tinue cooking until the meat is tender, 20 to 25 minutes.

    Serves 4

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