Ingredients

4 double-thick pork chops
4 ounce. broad noodles
1 egg
2 tsp. prepared mustard
2 tsp. salt
1/8 tsp. pepper
3/4 C. crumbs
covering:
1 egg
3 Tbsp. milk
3/4 tsp. salt
1/16 tsp. pepper
1 tsp. mustard
2 C. crushed flakes
3 Tbsp. fat

Cooking Instructions

Slit pork chops for stuffing. Break noodles in small pieces (about 1 C. broken). Cook 7 minutes in boiling, salted water. Drain. Beat egg and stir lightly into noodles. Mix seasonings with noodles. Mix crumbs into egg-noodles. Press mixture firmly into slit chops. Fasten with toothpicks. Beat the egg slightly; mix in the milk and seasonings. Thoroughly moisten each chop in egg mixture. Press egg-coated chops in crushed flakes until well coated. Heat fat in heavy skillet or Dutch oven. Brown chops on both sides, cover and cook over low heat 1 hour. Also on top, you can place sweet potatoes.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)