{"id":632,"date":"2011-03-31T22:57:17","date_gmt":"2011-04-01T03:57:17","guid":{"rendered":"http:\/\/elainecarroll.ca\/wordpress\/?p=632"},"modified":"2014-12-26T11:28:24","modified_gmt":"2014-12-26T16:28:24","slug":"nannys-pork-chops","status":"publish","type":"post","link":"https:\/\/elainecarroll.ca\/wordpress\/?p=632","title":{"rendered":"Nanny&#8217;s Pork Chops"},"content":{"rendered":"<p>They&#8217;re delicious.  I won&#8217;t really put a measurement since it really depends on how many you&#8217;re making and how much garlic\/onion\/salt you like to taste.\u00a0 You&#8217;ll want to use a lot more cracker crumbs than the other dry ingredients :-).\u00a0 Judge for yourself.<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>a bit of garlic powder<\/li>\n<li>a bit of onion salt (I&#8217;ll use dried onion or onion powder)<\/li>\n<li>ground cracker crumbs (put them through a food processor or magic bullet if you have one)<\/li>\n<li>a bit of pepper<\/li>\n<li>salt to taste if you haven&#8217;t used onion salt<\/li>\n<li>1 eggs or more as needed<\/li>\n<\/ul>\n<p>Preparation:<\/p>\n<p>Mix the egg(s) up in a bowl.\u00a0 In another bowl, mix the dry ingredients together well.\u00a0 Heat up a frying pan with oil in it.\u00a0 Take a pork chop, coat both sides in the egg mix then lay into the bowl with the dry ingredients and coat well.\u00a0 Place in the pan and continue until you have a panful done (or less if you don&#8217;t have many).\u00a0 Brown them and remove from the pan. If you don&#8217;t want to put them in the oven to finish cooking (below), cook well in the pan and serve hot.<\/p>\n<p>Optional:\u00a0 This will make them moist and melt in your mouth.\u00a0 Place in an oven-safe dish and pour a small amount of water in it and heat to 350 degrees F. for 20 min.\u00a0 Cover for 10 min. and then remove from oven.\u00a0 Serve hot.\u00a0 So good!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>They&#8217;re delicious. I won&#8217;t really put a measurement since it really depends on how many you&#8217;re making and how much garlic\/onion\/salt you like to taste.\u00a0 You&#8217;ll want to use a lot more cracker crumbs than the other dry ingredients :-).\u00a0 &hellip; <a href=\"https:\/\/elainecarroll.ca\/wordpress\/?p=632\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[],"class_list":["post-632","post","type-post","status-publish","format-standard","hentry","category-maincourse"],"_links":{"self":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=632"}],"version-history":[{"count":7,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/632\/revisions"}],"predecessor-version":[{"id":934,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/632\/revisions\/934"}],"wp:attachment":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}