Prep 30 mins
Cook 1 hr
My husband is 1/4 Polish. This recipe has been passed down from his great grandma, and I don't want to loose it, so I thought, why not share it as well? Oh, just a side note. My first time trying to make these (a month after our wedding)...I literally burned the kitchen down. So, for you not so experienced cooks like I was 13 years ago....getting oil hot does not mean you wait for it to boil and you should NEVER cover it with a lid! ;0) Hope this recipe brings you as many wonderful memories or reminds you of old ones as it has for my husband and me.
- Stir together eggs and milk.
- Combine cornflakes and salt and pepper.
- Dip pork chops in egg mixture then in cornflakes.
- Brown in a heavy skillet (I like to use my cast iron skillet) with 1/2 inch oil, turning once (about 2-3 minute each side). They should be a nice golden brown.
- Repeat with remaining chops
- Place browned pork chops evenly in pan and pour 1/2 inch of water in pan.
- Sprinkle again with salt and pepper (my mother in law says that lots of salt and pepper is the key to this recipe).
- Cover and bake for 1 hour or until soft and tender with a fork (Sometimes it has taken up to 1 1/2 hours to cook depending on the oven I've made it in.).
- Note: Keep an eye on the water level. Never let it dry out, so if needed add a little more water to the pan, but remember if you're using a glass pan, always add HOT water not cold, otherwise your pan with shatter (that was my sister in law did that one). If the pork is still not falling apart moist -- cook it longer.