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.
 
 
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