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OF THE 1940'S & 50'S






Angel’s Italian BBQ Breaded Pork Chops
(Rev. Dr. Leslie Mary Trombly)
Copyright (c) 2008)




Recipe for 4 ¼- ½ inch  Boneless Pork Chops [Double or triple recipe if serving 8-12]


Prep time: 15 minutes
Cook Time: 1 hour
Oven temperature: 350 Degrees



1-2 Cups Masterpiece BBQ Sauce
1 ½ Tsp. Italian Seasoning
1-2 Cups Regular or Italian bread crumbs Pam Olive Oil Spray or Butter Spray Tin Foil



Thaw 4 medium–large ¼-1/2 inch boneless Pork chops Take a medium size bowl
1 doubled paper towel
1 8 ½ x 11 ½ inch pan and a pan rack

Take the 1-2 cups of Masterpiece BBQ Sauce and put into Bowl Add the 1 ½ tsp of Italian seasoning and mix Lay the double folded paper towel on the counter And pour the 1-2 cups onto the paper towel Level out the bread crumbs with a butter knife



Doing one at a time - dip each pork chop into the BBQ Sauce Mixture Then lay on the bread crumbs and turn over and do the same Then place into a lightly buttered 8 ½ x 11 ½ inch pan on the pan rack Take the remaining BBQ Sauce and spoon over the top of the breaded  Pork Chops. (get rid of the left over bread crumbs)

Adding a few chopped onions bits placed on the top of each pork chop at the beginning will give it an extra touch.

Take a piece of tin foil  - enough to cover the pan and poke 7 sets of fork holes in various places in the tin foil then cover the pan.

Place in the refrigerator covered for two hours before cooking


Preheat the oven at 350 degrees.

Place covered pan in oven and cook that way for 30 minutes Then uncover and cook for the remaining 30 minutes

Serve with Ranch style mashed potatoes, Italian Green bean and mint jelly or cranberry sauce.

In His Service;

Rev. Dr. Mary



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